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International Journal of Food Properties Volume 2, 1999 - Issue 3
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Original Articles

Rheology and crystallization kinetics of honey: Present status

Bhesh Bhandari Food Science and Technology, School of Land and Food, University of Queensland, Gatton, QLD 4345, Australia Phone: +61‐7‐5460 1196 Fax: +61‐7‐5460 1196 E-mail: [email protected]
,
Bruce D'Arcy Food Science and Technology, School of Land and Food, University of Queensland, Gatton, QLD 4345, Australia Phone: +61‐7‐5460 1196 Fax: +61‐7‐5460 1196 E-mail: [email protected]
&
Camilla Kelly Department of Chemical Engineering, University of Queensland, St. Lucia, QLD, 4072, Australia
Pages 217-226 | Received 09 Mar 1999, Accepted 06 Apr 1999, Published online: 02 Sep 2009

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Larissa Farias da Silva Cruz, Paulo Vitor França Lemos, Thaís de Souza Santos, Pedro Paulo Lordelo Guimarães Tavares, Renata Quartieri Nascimento, Leila Magda Rodrigues Almeida, Carolina Oliveira de Souza & Janice Izabel Druzian. (2023) Storage conditions significantly influence the stability of stingless bee (Melipona scutellaris) honey. Journal of Apicultural Research 62:3, pages 530-541.
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Adriane Alexandre Machado De-Melo, Ligia Bicudo de Almeida-Muradian, María Teresa Sancho & Ana Pascual-Maté. (2018) Composition and properties of Apis mellifera honey: A review. Journal of Apicultural Research 57:1, pages 5-37.
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Mircea Oroian, Sonia Amariei, Isabel Escriche, Ana Leahu, Cristina Damian & Gheorghe Gutt. (2014) Chemical Composition and Temperature Influence on the Rheological Behaviour of Honeys. International Journal of Food Properties 17:10, pages 2228-2240.
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Diego Gómez-Díaz, JoséM. Navaza & LourdesC. Quintáns-Riveiro. (2009) Effect of Temperature on the Viscosity of Honey. International Journal of Food Properties 12:2, pages 396-404.
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H. Umesh Hebbar, N.K. Rastogi & R. Subramanian. (2008) Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties 11:4, pages 804-819.
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Bhesh Bhandari & Benoit Burel. (2007) Prediction of Lactose Crystals Present in Supersaturated Lactose and Whey Solutions by Measuring the Water Activity. International Journal of Food Properties 10:1, pages 163-171.
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R. Subramanian, H. Umesh Hebbar & N.K. Rastogi. (2007) Processing of Honey: A Review. International Journal of Food Properties 10:1, pages 127-143.
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PaulaA. Conforti, CeciliaE. Lupano, NéstorH. Malacalza, Verónica Arias & CeciliaB. Castells. (2006) Crystallization of Honey at −20°C. International Journal of Food Properties 9:1, pages 99-107.
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Stefan Kasapis. (2005) Glass Transition Phenomena in Dehydrated Model Systems and Foods: A Review. Drying Technology 23:4, pages 731-757.
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Shahera Zaitoun, Abd Al-Majeed Ghzawi, Kamal I.M. Al-Malah & Basim Abu-Jdayil. (2001) RHEOLOGICAL PROPERTIES OF SELECTED LIGHT COLORED JORDANIAN HONEY. International Journal of Food Properties 4:1, pages 139-148.
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Stefan Kasapis. (2001) CRITICAL ASSESSMENT OF THE APPLICATION OF THE WLF/FREE VOLUME THEORY TO THE STRUCTURAL PROPERTIES OF HIGH SOLIDS SYSTEMS: A REVIEW. International Journal of Food Properties 4:1, pages 59-79.
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