Flow properties of fruit fillings

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum.

D. D. Christianson, John E. Hodge, Dave Osborne et al. · Europe PMC (PubMed Central) · 1981 · 273 citations

Agriculture, Food Science, Carbohydrate Chemistry +16

Viscoelastic properties of maize starch/hydrocolloid pastes and gels

Martine Alloncle, J.L. Doublier · Food Hydrocolloids · 1991 · 243 citations · Full text

Natural Sciences, Food Science, Materials Science +14

Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: a critical examination of the log (ηsp)o-log c[η]o master curves

Bernard Launay, Gérard Cuvelier, Salomon Martinez-Reyes · Carbohydrate Polymers · 1997 · 134 citations

Natural Sciences, Chemical Engineering, Food Science +12

The contribution of sensory liking to overall liking: An analysis of six food categories

Howard Moskowitz, Bert Krieger · Food Quality and Preference · 1995 · 131 citations

Agriculture, Food Science, Psychology +12