Rheology of foods with an emphasis on linear and non-linear viscoelasticity and their application

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Practical Differences Between Linear and Non-Linear Viscoelasticity

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A novel membrane combination process for the nonthermal concentration of juices and beverages

Rheology of Food Products

Gerald Fuller – Interfacial Rheology

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Food Rheology - Introduction

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Viscosity and overrun of ice cream

Quality of stirred yogurt; stability and rheological properties

Applying Rheo-Microscopy to Understand the Rheology of Suspensions and Emulsions

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