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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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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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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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SURFACTANT ADSORPTION AT FLUID-FLUID INTERFACES WITH APPLICATIONS TO ALKALINE FLOODING (SURFACE TENSION, INTERFACIAL, DYNAMICS)

BORWANKAR, RAJENDRA P

1984

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Food Texture and Rheology: A Tutorial Review

Rheology of Foods, 1992, p.1-16

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, 2016-01, Vol.39 (1-2), p.113

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.97

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 texture and rheology: A tutorial review

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

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

SURFACTANT ADSORPTION AT FLUID-FLUID INTERFACES WITH APPLICATIONS TO ALKALINE FLOODING (SURFACE TENSION, INTERFACIAL, DYNAMICS)

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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