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RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM
RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM
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RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM

MÁRQUEZ, ANDRÉS L ; WAGNER, JORGE R

Journal of texture studies, 2010-10, Vol.41 (5), p.651-671 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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2
Egg albumin and guar gum influence on foam thixotropy
Egg albumin and guar gum influence on foam thixotropy
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Egg albumin and guar gum influence on foam thixotropy

Joice Natali Miquelim Suzana Caetano da Silva Lannes

Journal of Texture Studies Malden v. 40, n. 5, p. 623-636, 2009

Malden 2009

Acesso online

3
Egg albumin and guar gum influence on foam thixotropy
Egg albumin and guar gum influence on foam thixotropy
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Egg albumin and guar gum influence on foam thixotropy

Joice Natali Miquelim Suzana Caetano da Silva Lannes

Journal of Texture Studies Malden v. 40, n. 5, p. 623-636, 2009

Malden 2009

Acesso online

4
Partial Coalescence in Cream‐Like Emulsions Prepared with Alternative Fats: Effect of Controlled Stirring and Temperature Cycles
Partial Coalescence in Cream‐Like Emulsions Prepared with Alternative Fats: Effect of Controlled Stirring and Temperature Cycles
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Partial Coalescence in Cream‐Like Emulsions Prepared with Alternative Fats: Effect of Controlled Stirring and Temperature Cycles

Pérez, María P ; Tesei, María F ; Wagner, Jorge R ; Márquez, Andrés L

Journal of texture studies, 2014-10, Vol.45 (5), p.396-407 [Periódico revisado por pares]

Blackwell Pub

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5
Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey
Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey
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Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey

Ana Lucia Barretto Penna Maricê Nogueira de Oliveira; A. Y Tamime

Journal of Texture Studies Trumbull v. 34, n. 1, p. 95-113, 2003

Trumbull 2003

Item não circula. Consulte sua biblioteca.(Acessar)

6
Effect of the homogenization process on the sensory and rheological properties in model system
Effect of the homogenization process on the sensory and rheological properties in model system
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Effect of the homogenization process on the sensory and rheological properties in model system

Silva Pereira, Gerlândia ; Leite, Thiago S. ; Schmidt, Flávio L. ; Cristianini, Marcelo ; Bolini, Helena M. A.

Journal of texture studies, 2020-04, Vol.51 (2), p.352-360 [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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7
Evaluating the Guo–Campanella viscoelastic model
Evaluating the Guo–Campanella viscoelastic model
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Evaluating the Guo–Campanella viscoelastic model

Augusto, Pedro E. D. ; Miano, Alberto C. ; Rojas, Meliza Lindsay

Journal of texture studies, 2018-02, Vol.49 (1), p.121-128 [Periódico revisado por pares]

England

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8
Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics
Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics
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Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

Rodríguez‐Vidal, Arturo ; Martínez‐Flores, Héctor Eduardo ; González Jasso, Eva ; Velázquez de la Cruz, Gonzalo ; Ramírez‐Jiménez, Aurea K. ; Morales‐Sánchez, Eduardo

Journal of texture studies, 2017-06, Vol.48 (3), p.249-257 [Periódico revisado por pares]

England

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9
PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF "DULCE DE LECHE"
PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF "DULCE DE LECHE"
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PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF "DULCE DE LECHE"

RANALLI, N. ; ANDRÉS, S.C. ; CALIFANO, A.N.

Journal of texture studies, 2012-04, Vol.43 (2), p.115-123 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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10
The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten-Free Cheese Bread
The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten-Free Cheese Bread
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The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten-Free Cheese Bread

López-Tenorio, Julián Alfredo ; Rodríguez-Sandoval, Eduardo ; Sepúlveda-Valencia, José Uriel

Journal of texture studies, 2015-08, Vol.46 (4), p.227-239 [Periódico revisado por pares]

Blackwell Publishing Ltd

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Deste Autor:

  1. Oliveira, M
  2. Lannes, S
  3. Miquelim, J
  4. Penna, A
  5. Tamime, A

Neste Assunto:

  1. Life Sciences & Biomedicine
  2. Food Science & Technology
  3. Science & Technology
  4. Rheology
  5. Food Industries

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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