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Viscous Behavior of Custard Systems

Cite this: J. Agric. Food Chem. 1966, 14, 6, 653–659
Publication Date (Print):November 1, 1966
https://doi.org/10.1021/jf60148a033
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    Cited By

    This article is cited by 13 publications.

    1. . Use of Hydrocolloids to Control Food Viscosity. 2023, 107-135. https://doi.org/10.1002/9781119702139.ch4
    2. Ali Esin. Fluid mechanics in food process engineering. 2021, 167-247. https://doi.org/10.1016/B978-0-12-818473-8.00001-3
    3. . Hygienic Design of Food Processes. 2014, 652-659. https://doi.org/10.1201/b14969-28
    4. Arash Koocheki, Seyed M. A. Razavi. Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy. Food Biophysics 2009, 4 (4) , 353-364. https://doi.org/10.1007/s11483-009-9134-7
    5. Seyed M.A. Razavi, Hojjat Karazhiyan. Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies. Food Hydrocolloids 2009, 23 (3) , 908-912. https://doi.org/10.1016/j.foodhyd.2008.05.010
    6. M.C. ANDERSON, C.F. SHOEMAKER, R.P. SINGH. RHEOLOGICAL CHARACTERIZATION OF ASEPTICALLY PACKAGED PUDDING. Journal of Texture Studies 2006, 37 (6) , 681-695. https://doi.org/10.1111/j.1745-4603.2006.00078.x
    7. A Tárrega, L Durán, E Costell. Flow behaviour of semi-solid dairy desserts. Effect of temperature. International Dairy Journal 2004, 14 (4) , 345-353. https://doi.org/10.1016/j.idairyj.2003.12.004
    8. F.M. Goycoolea, J.M. Nieblas, L.O. Noriega, I. Higuera-Ciapara. Temperature and concentration effects on the flow behaviour of stickwater. Bioresource Technology 1997, 59 (2-3) , 217-225. https://doi.org/10.1016/S0960-8524(96)00145-9
    9. M. R. SANDHYA RANI, K. R. BHATTACHARYA. RHEOLOGY OF RICE‐FLOUR PASTES: EFFECT OF VARIETY, CONCENTRATION, AND TEMPERATURE AND TIME OF COOKING. Journal of Texture Studies 1989, 20 (2) , 127-137. https://doi.org/10.1111/j.1745-4603.1989.tb00427.x
    10. PAULA I. FIGONI, CHARLES F. SHOEMAKER. CHARACTERIZATION OF STRUCTURE BREAKDOWN OF FOODS FROM THEIR FLOW PROPERTIES. Journal of Texture Studies 1981, 12 (3) , 287-305. https://doi.org/10.1111/j.1745-4603.1981.tb00540.x
    11. M. A. RAO. RHEOLOGY OF LIQUID FOODS ‐ A REVIEW 1. Journal of Texture Studies 1977, 8 (2) , 135-168. https://doi.org/10.1111/j.1745-4603.1977.tb01173.x
    12. S. D. HOLDSWORTH. APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTS. Journal of Texture Studies 1971, 2 (4) , 393-418. https://doi.org/10.1111/j.1745-4603.1971.tb00589.x
    13. M.A. TUNG, J. F. RICHARDS, B. C. MORRISON, E. L. WASTSON. RHEOLOGY OF FRESH, AGED AND GAMMA‐IRRADIATED EGG WHITE. Journal of Food Science 1970, 35 (6) , 872-874. https://doi.org/10.1111/j.1365-2621.1970.tb02016.x

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