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International Journal of Food Properties Volume 13, 2010 - Issue 6
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Original Articles

Effect of Particle Size, Temperature, and Total Soluble Solids on The Rheological Properties of Watermelon Juice: A Response Surface Approach

D. S. Sogi Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, IndiaCorrespondence[email protected]
,
D.P.S. Oberoi Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
&
Saurabh Malik Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
Pages 1207-1214 | Received 14 Feb 2009, Accepted 03 May 2009, Published online: 04 Jun 2010

Citations (6)

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Read on this site (2)

Manashi Das Purkayastha, Anasuya Barthakur & Charu Lata Mahanta. (2015) Production of Vegetable Protein from Rapeseed Press-Cake Using Response Surface Methodology, Weighted Multivariate Index, and Desirability Function: A Way to Handle Correlated Multiple Responses. International Journal of Food Properties 18:6, pages 1248-1271.
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Xuejuan Xia, Guannan Li, Furong Liao, Fusheng Zhang, Jiong Zheng & Jianquan Kan. (2015) Granular Structure and Physicochemical Properties of Starches from Amaranth Grain. International Journal of Food Properties 18:5, pages 1029-1037.
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Articles from other publishers (4)

Olajide Emmanuel Adedeji & Olufunke Oluseyi Ezekiel. (2020) Chemical composition and physicochemical properties of mango juice extracted using polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange peel. LWT 132, pages 109891.
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Sara Aghajanzadeh, Aman Mohammad Ziaiifar & Mahdi Kashaninejad. (2017) Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response surface approach. LWT - Food Science and Technology 85, pages 66-74.
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R. Kumar, S. Manjunatha, T. Kathiravan, S. Vijayalakshmi, S. Nadanasabapathi & P. S. Raju. (2014) Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content. Journal of Food Science and Technology 52:9, pages 5611-5620.
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Pranjal S. Deshmukh, S. S. Manjunatha & P. S. Raju. (2013) Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures. Journal of Food Science and Technology 52:4, pages 1896-1910.
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