Role of Structure in the Measurement of Flow Properties of Food and Starch Dispersions: A Review

REFERENCES

• Metzner , A.B. 1985 . Rheology of suspensions in polymeric liquids . J. Rheol. , 29 ( 6 ) : 739 – 775 .
   Web of Science ®Google Scholar
• Rao , M.A. 2007 . Rheology of Fluid and Semisolid Foods: Principles and Applications , 2nd , 481 New York : Springer .
   Google Scholar
• Qiu , C-G. and Rao , M.A. 1989 . Effect of dispersed phase on the slip coefficient of apple sauce in a concentric cylinder viscometer . J. Texture Studies , 20 : 57 – 70 .
   Google Scholar
• Grikshtas , R. and Rao , M.A. 1993 . Determination of slip velocities in a concentric cylinder viscometer with Mooney and Kiljanski methods . J. Texture Studies , 24 : 173 – 184 .
   Google Scholar
• Dzuy , N.Q. and Boger , D.V. 1985 . Direct yield stress measurement with the vane method . J. Rheol. , 29 : 335 – 347 .
   Web of Science ®Google Scholar
• Qiu , C-G. and Rao , M.A. 1988 . Role of pulp content and particle size in yield stress of apple sauce . J. Food Sci. , 53 : 1165 – 1170 .
   Google Scholar
• Yoo , B. , Rao , M.A. and Steffe , J.F. 1995 . Yield stress of food suspensions with the vane method at controlled shear rate and shear stress . J. Texture Studies , 26 : 1 – 10 .
   Web of Science ®Google Scholar
• Baravian , C. , LaLante , A. and Parker , A. Vane rheometry with a large, finite gap . Applied Rheol. , 2002 ( 12 ) 81 – 87 .
   Google Scholar
• Genovese , D.B. and Rao , M.A. 2005 . Components of vane yield stress of structured food dispersions . J Food Sci. , 70 ( 8 ) : E498 – 504 .
   Google Scholar
• Barnes , H.A. and Carnali , J.O. 1990 . The vane-in-cup as a novel rheometer geometry for shear thinning and thixotropic materials . J. Rheol. , 34 : 841 – 865 .
   Google Scholar
• Lineback , D.R. 1984 . The starch granule: organization and properties . Bakers Dig. , 58 ( 2 ) : 18 – 21 . 16
   Google Scholar
• Swinkels , J.J.M. 1985 . Composition and properties of commercial native starches . Starch/Stärke , 37 ( 1 ) : 1 – 5 .
   Web of Science ®Google Scholar
• Lineback , D.R. 1986 . Current concepts of starch structure and its impact on properties . J. Japan. Soc. Starch Sci. , 33 ( 1 ) : 80 – 88 .
   Google Scholar
• Langan , R.E. 1986 . “ Food Industry ” . In Modified Starches: Properties and Uses , Edited by: Wurzburg , O. B. 199 – 212 . Florida , Boca Raton : CRC Press, Inc .
   Google Scholar
• Okechukwu , P.E. and Rao , M.A. 1995 . Influence of granule size on viscosity of corn starch suspension . J. Texture Studies , 26 : 501 – 516 .
   Web of Science ®Google Scholar
• Evans , I.D. and Haisman , D.R. 1979 . Rheology of gelatinized starch suspensions . J. Texture Studies , 10 : 347 – 370 .
   Web of Science ®Google Scholar
• Keetels , C.J.A.M. and Van Vliet , T. 1993 . “ Mechanical properties of concentrated starch system during heating, cooling and storage ” . In Food colloids and polymers: stability and mechanical properties , Edited by: Dickinson , E. and Walstra , P. 266 – 271 . Cambridge : The Royal Society of Chemistry .
   Google Scholar
• Rao , M.A. , Cooley , H.J. and Liao , H.-J. 1999 . High temperature rheology of tomato puree and starch dispersion with a direct-drive viscometer . J. Food Process Eng. , 22 : 29 – 40 .
   Google Scholar
• Yang , W.H. and Rao , M.A. 1998 . Transient natural convection heat transfer to starch dispersion in a cylindrical container: numerical solution and experiment . J. Food Eng. , 36 : 395 – 415 .
   Google Scholar
• Liao , H.-J. , Rao , M.A. and Datta , A.K. 2000 . Role of thermorheological behavior in simulation of continuous sterilization of a starch dispersion . IChemE Transactions Part C - Food and Bioproducts Processing , 78 ( C1 ) : 48 – 56 .
   Google Scholar
• Tattiyakul , J. , Rao , M.A. and Datta , A.K. 2002 . Heat transfer to three canned fluids of different thermo-rheological behavior under intermittent agitation . IChemE Transactions Part C - Food and Bioproducts Processing , 80 : 20 – 27 .
   Web of Science ®Google Scholar
• Kelder , J.D.H. , Ptasinski , K.J. and Kerkhof , P.J.A.M. 2004 . Starch gelatinization in coiled heaters . Biotechnol. Progress , 20 : 921 – 929 .
   PubMed Web of Science ®Google Scholar
• Yang , W.H. and Rao , M.A. 1998 . Complex viscosity-temperature master curve of cornstarch dispersion during gelatinization . J. Food Process Eng. , 21 : 191 – 207 .
   Google Scholar
• Tattiyakul , J. and Rao , M.A. 2000 . Rheological behavior of cross-linked waxy maize starch dispersions during and after heating . Carbohyd. Polym. , 43 ( 3 ) : 215 – 222 .
   Google Scholar
• Liao , H.-J. , Tattiyakul , J. and Rao , M.A. 1999 . Superposition of complex viscosity curves during gelatinization of starch dispersion and dough . J. Food Process Eng. , 22 : 215 – 234 .
   Google Scholar