↓ Skip to main content
What is this page? Embed badge

Rheology of Semisolid Foods

Overview of attention for book
Cover of 'Rheology of Semisolid Foods'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Introduction: Measuring Rheological Properties of Foods
  3. Altmetric Badge
    Chapter 2 Overview: Semisolid Foods
  4. Altmetric Badge
    Chapter 3 Rheological Testing for Semisolid Foods: Traditional Rheometry
  5. Altmetric Badge
    Chapter 4 LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods
  6. Altmetric Badge
    Chapter 5 Semisolid Food Tribology
  7. Altmetric Badge
    Chapter 6 Structuring Semisolid Foods
  8. Altmetric Badge
    Chapter 7 Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling
  9. Altmetric Badge
    Chapter 8 Sensory and Oral Processing of Semisolid Foods
  10. Altmetric Badge
    Chapter 9 Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributes
  11. Altmetric Badge
    Chapter 10 The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels
  12. Altmetric Badge
    Chapter 11 Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviors
  13. Altmetric Badge
    Chapter 12 Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological Behaviors on Their Sensory Texture
Attention for Chapter 2: Overview: Semisolid Foods
Altmetric Badge

Citations

dimensions_citation
38 Dimensions

Readers on

mendeley
12 Mendeley
Summary Dimensions citations
So far, Dimensions has found 38 publications that cite this research output.

38

The most recent citing publications are shown below. View all 38 publications that cite this research output on Dimensions.

This page shows the most recent citations of this research output.

Click here to find out how to access more activity.

This page is provided by Altmetric.