Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition

Rheological methods in food process engineering

M.A. Rao · Trends in Food Science & Technology · 1993 · 1.7K citations

Agriculture, Chemical Engineering, Food Science +11

Flow Properties of Low‐Pulp Concentrated Orange Juice: Effect of Temperature and Concentration

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Agriculture, Chemical Engineering, Food Science +14

Rheology of clarified fruit juices. III: Orange juices

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Effect of temperature and concentration on Rheological properties of “Kesar” mango juice

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Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear

Markus R. Moßhammer, Florian C. Stintzing, Reinhold Carle · Innovative Food Science & Emerging Technologies · 2006 · 103 citations

Agriculture, Food Science, Horticultural Sciences +12