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International Journal of Food Properties, Volume 12 Issue 1 2009

Rheology and Texture of Food

Increased IF from 0.615 to 1.020 ! (© 2009 Thomson Reuters, Journal Citations Reports®)
Increasing to 6 issues in 2010
ISSN: 1532-2386 (electronic) 1094-2912 (paper)
Publication Frequency: 4 issues per year
Subject: Food Analysis;
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Editorials
Guest Editorial
Jasim Ahmed
Page 1
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Original Articles
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
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Developing Minced Fish Products of Improved Eating Quality: An Interplay of Instrumental and Sensory Texture
Stefan Kasapis
Pages 11 – 26
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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
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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
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Nutritional and Rheological Properties of Sorghum
Arun G. Kulamarva;  Venkatesh R. Sosle; G.S. Vijaya Raghavan
Pages 55 – 69
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Yield Stress in Foods: Measurements and Applications
Adriano Sun; Sundaram Gunasekaran
Pages 70 – 101
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Broadband Viscoelastic Spectroscopy: A New Technique for Characterizing Rheological Behavior of Solid Foods
Sritham Eakasit;  Sundaram Gunasekaran; Roderic S. Lakes
Pages 102 – 113
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Kinetic Considerations of Texture Softening in Heat Treated Root Vegetables
Ali R. Taherian; Hosahalli S. Ramaswamy
Pages 114 – 128
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Relative Hardness of Fat Crystal Networks Using Force Displacement Curves
M. V. Boodhoo;  K. L. Humphrey; S. S. Narine
Pages 129 – 144
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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
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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
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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
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Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese
Thomas Janhoj;  Michael Bom Frost;  Jon Prinz; Richard Ipsen
Pages 211 – 227
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Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta
V. K. Modi;  K. P. Yashoda; S. K. Naveen
Pages 228 – 242
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Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake
Mahesh Gupta;  Amarinder Singh Bawa; Anil Dutt Semwal
Pages 243 – 251
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Kinetic Modeling of Texture Properties of Bologna Sausage Under Cooking Conditions
C. R. Chen;  M. Marcotte; A. Taherian
Pages 252 – 260
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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
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