International Journal of Food Properties, Volume 12, Issue 1 (2009)

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International Journal of Food Properties, Volume 12, Issue 1 (2009)

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Rheology and Texture of Food

Editorials

Editorial
Guest Editorial
Jasim Ahmed
Page: 1
Published online: 08 Jul 2010
CitationforGuest Editorial | Full Text | PDF (19.3 KB)
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Original Articles

Article
Role of Structure in the Measurement of Flow Properties of Food and Starch Dispersions: A Review
Jirarat Tattiyakul, Hung-Ju Liao & M.A. Rao
Pages: 2-10
Published online: 08 Jul 2010
AbstractforRole of Structure in the Measurement of Flow Properties of Food and Starch Dispersions: A Review | Full Text | References | PDF (127 KB)
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Article
Developing Minced Fish Products of Improved Eating Quality: An Interplay of Instrumental and Sensory Texture
Stefan Kasapis
Pages: 11-26
Published online: 08 Jul 2010
AbstractforDeveloping Minced Fish Products of Improved Eating Quality: An Interplay of Instrumental and Sensory Texture | Full Text | References | PDF (469.6 KB)
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Article
Pre-Cooked Fiber-Enriched Wheat Flour Obtained by Extrusion: Rheological and Functional Properties
Hyma Gajula, Shaowei Liu, Sajid Alavi, Thomas Herald, Ron Madl, Scott R. Bean & Michael Tilley *
Pages: 27-44
Published online: 08 Jul 2010
AbstractforPre-Cooked Fiber-Enriched Wheat Flour Obtained by Extrusion: Rheological and Functional Properties | Full Text | References | PDF (531.6 KB)
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Article
Textural Characterization of Pureed Cakes Prepared for the Therapeutic Treatment of Dysphagic Patients
N. Houjaij, T. Dufresne, N. Lachance & H.S. Ramaswamy
Pages: 45-54
Published online: 08 Jul 2010
AbstractforTextural Characterization of Pureed Cakes Prepared for the Therapeutic Treatment of Dysphagic Patients | Full Text | References | PDF (168.2 KB)
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Article
Nutritional and Rheological Properties of Sorghum
Arun G. Kulamarva, Venkatesh R. Sosle & G.S. Vijaya Raghavan
Pages: 55-69
Published online: 08 Jul 2010
AbstractforNutritional and Rheological Properties of Sorghum | Full Text | References | PDF (95.6 KB)
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Article
Yield Stress in Foods: Measurements and Applications
Adriano Sun & Sundaram Gunasekaran
Pages: 70-101
Published online: 08 Jul 2010
AbstractforYield Stress in Foods: Measurements and Applications | Full Text | References | PDF (1.6 MB)
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Article
Broadband Viscoelastic Spectroscopy: A New Technique for Characterizing Rheological Behavior of Solid Foods
Sritham Eakasit, Sundaram Gunasekaran & Roderic S. Lakes
Pages: 102-113
Published online: 08 Jul 2010
AbstractforBroadband Viscoelastic Spectroscopy: A New Technique for Characterizing Rheological Behavior of Solid Foods | Full Text | References | PDF (906.3 KB)
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Article
Kinetic Considerations of Texture Softening in Heat Treated Root Vegetables
Ali R. Taherian & Hosahalli S. Ramaswamy
Pages: 114-128
Published online: 08 Jul 2010
AbstractforKinetic Considerations of Texture Softening in Heat Treated Root Vegetables | Full Text | References | PDF (425.3 KB)
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Article
Relative Hardness of Fat Crystal Networks Using Force Displacement Curves
M.V. Boodhoo, K.L. Humphrey & S.S. Narine
Pages: 129-144
Published online: 08 Jul 2010
AbstractforRelative Hardness of Fat Crystal Networks Using Force Displacement Curves | Full Text | References | PDF (626.4 KB)
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Article
Effect of Food Additives on Rheological and Textural Properties of Frozen High Amylose Rice Starch Gels
Kannika Huaisan, Juntanee Uriyapongson, Patricia Rayas-Duarte, Inteaz Alli & Voranuch Srijesdaruk
Pages: 145-161
Published online: 08 Jul 2010
AbstractforEffect of Food Additives on Rheological and Textural Properties of Frozen High Amylose Rice Starch Gels | Full Text | References | PDF (819.4 KB)
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Article
Optimizing the Formulation and Processing Conditions of Gulab Jamun: A Statistical Design
Madhura U. Joshi, Anirban Sarkar, Rekha S. Singhal & Aniruddha B. Pandit
Pages: 162-175
Published online: 08 Jul 2010
AbstractforOptimizing the Formulation and Processing Conditions of Gulab Jamun: A Statistical Design | Full Text | References | PDF (249.9 KB)
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Article
Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects
P. Burey, B.R. Bhandari, R.P.G. Rutgers, P.J. Halley & P.J. Torley
Pages: 176-210
Published online: 08 Jul 2010
AbstractforConfectionery Gels: A Review on Formulation, Rheological and Structural Aspects | Full Text | References | PDF (1.2 MB)
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Article
Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese
Thomas Janhoj, Michael Bom Frost, Jon Prinz & Richard Ipsen
Pages: 211-227
Published online: 08 Jul 2010
AbstractforSensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese | Full Text | References | PDF (480 KB)
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Article
Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta
V.K. Modi, K.P. Yashoda & S.K. Naveen
Pages: 228-242
Published online: 08 Jul 2010
AbstractforEffect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta | Full Text | References | PDF (324 KB)
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Article
Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake
Mahesh Gupta, Amarinder Singh Bawa & Anil Dutt Semwal
Pages: 243-251
Published online: 08 Jul 2010
AbstractforEffect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake | Full Text | References | PDF (122.9 KB)
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Article
Kinetic Modeling of Texture Properties of Bologna Sausage Under Cooking Conditions
C.R. Chen, M. Marcotte & A. Taherian
Pages: 252-260
Published online: 08 Jul 2010
AbstractforKinetic Modeling of Texture Properties of Bologna Sausage Under Cooking Conditions | Full Text | References | PDF (2.6 MB)
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Article
Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity
Georgia Dimitreli & Apostolos S. Thomareis
Pages: 261-275
Published online: 08 Jul 2010
AbstractforInstrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity | Full Text | References | PDF (326.3 KB)
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