Influence of corn starch type in the rheological properties of a white sauce after heating and freezing

Rheological characterisation of polymer gels

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Biopolymer Gel, Engineering, Polymer Science +8

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

He Liu, Xingfeng Xu, Sh.D. GUO · LWT · 2007 · 324 citations

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

He Liu, Xingfeng Xu, Sh.D. GUO · 2007 · 233 citations

Food Chemistry, Nutrition, Low Fat +14

Physico-chemical, rheological and structural properties of fractionated potato starches

Lovedeep Kaur, Jaspreet Singh, Owen J. McCarthy et al. · Journal of Food Engineering · 2007 · 231 citations

Food Chemistry, Rheology, Fractionated Potato Starches +1

Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce

Ioanna Mandala, T.P Savvas, Athanasios E. Kostaropoulos · Journal of Food Engineering · 2003 · 211 citations

Food Chemistry, Rheology, White Model-sauce +4