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Food texture and rheology: A tutorial review

Journal of food engineering, 1992, Vol.16 (1), p.1-16

Borwankar, Rajendra P.

1992

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In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network

Cereal chemistry, 2010-07, Vol.87 (4), p.363-369

2010

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Fat particle structure and stability of food emulsions

Journal of food science, 1998-03, Vol.63 (2), p.183-188

1998

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In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network: Molecular Diversity and Health Benefits of Carbohydrates from Cereals and Pulses

Cereal chemistry, 2010, Vol.87 (4), p.363-369

2010

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Editorial

Journal of food engineering, 1992-01, Vol.16 (1-2), p.v

1992

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Flocculation of food dispersions by gums: isotropic/anisotropic dispersion separation by xanthan gum

Food hydrocolloids, 1998, Vol.12 (1), p.43-53

1998

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The effect of surfactants on interphase solute transport. A theory of interfacial resistance

Industrial & engineering chemistry fundamentals, 1986-11, Vol.25 (4), p.662-668

1986

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Dilatational and shear rheology of protein layers at the water-air interface

Food Colloids: Fundamentals of Formulation, 2001

2001

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Food Texture and Rheology: A Tutorial Review

Rheology of Foods, 1992, p.1-16

Borwankar, Rajendra P.

1992

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Capitalizing on thought diversity for innovation

Research technology management, 2009-11, Vol.52 (6), p.14-25

2009

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Rheology of Foods

1, 1992

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Formulation development, modeling and optimization of emulsification process using evolving RSM coupled hybrid ANN-GA framework

Chemical engineering research & design, 2015-12, Vol.104, p.773-790

2015

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Characterization of nano-oxide added water emulsified biodiesel blend prepared with optimal emulsifying parameters

Renewable energy, 2020-01, Vol.145, p.308-317

2020

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The role of sociality in deciding the morality involved in personal and professional relationships: with special reference to Indian culture

Journal of comparative literature & aesthetics, 2016, Vol.39 (1/2), p.97

Cheruvalath, Reena

2016

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The role of sociality in deciding the morality involved in personal and professional relationships: with special reference to Indian culture

Journal of comparative literature & aesthetics, 2016-01, Vol.39 (1-2), p.113

Cheruvalath, Reena

2016

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Dilatational and Shear Rheology of Protein Layers at the Water-Air Interface

Food Colloids - Fundamentals of Formulation, 2001, p.1-1

2001

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Food Industries
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Fundamental And Applied Biological Sciences. Psychology
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Chemistry
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Chemistry, Applied
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Emulgieren
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Emulsion Stability
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Emulsions
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Food texture and rheology: A tutorial review

In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network

Fat particle structure and stability of food emulsions

In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network: Molecular Diversity and Health Benefits of Carbohydrates from Cereals and Pulses

Editorial

Flocculation of food dispersions by gums: isotropic/anisotropic dispersion separation by xanthan gum

The effect of surfactants on interphase solute transport. A theory of interfacial resistance

Dilatational and shear rheology of protein layers at the water-air interface

Food Texture and Rheology: A Tutorial Review

Capitalizing on thought diversity for innovation

Rheology of Foods

Formulation development, modeling and optimization of emulsification process using evolving RSM coupled hybrid ANN-GA framework

Characterization of nano-oxide added water emulsified biodiesel blend prepared with optimal emulsifying parameters

The role of sociality in deciding the morality involved in personal and professional relationships: with special reference to Indian culture

The role of sociality in deciding the morality involved in personal and professional relationships: with special reference to Indian culture

Dilatational and Shear Rheology of Protein Layers at the Water-Air Interface

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