Rheology of Fluid and Semisolid Foods: Principles and Applications

By M. A. Rao. 2011

590 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/f33e7fe7e812624b828d81db092cfc86a1f1e27b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Morfo Zembyla
2. Anwesha Sarkar
3. B. Murray
4. Polly Burey
5. Peter J. Torley
6. R. Rutgers
7. P. Halley
8. E. Dickinson

Citations in the corpus

• Food oral processing - a review. (2009, unknown): “For a long time, mechanical and/or rheology approach dominated the literature of food texture studies (Dobraszczyk & Vincent, 1999; Peleg, 1997; Rao, 1999; van Vliet, 1999).”
• Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects (2009, background): “The viscometric and moduli time profile is determined.([153])”
• Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review (2020, background): “, during material handling and processing, in quality control and the sensory aspects of oral and non-oral evaluation of viscosity (Rao, 2010).”