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The effect of wheat lipids on the rheological properties of gluten
Dr Li Day, Food Science Australia, Werribee, VIC, Australia
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Application of the Network Tg to High Sugar / Biopolymer and Dehydrated Food Systems
Stefan Kasapis, Sultan Qaboos University, Oman
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Rheology of isotropic and anisotropic schizophyllan solutions
Mr Yapeng Fang, Osaka City University, China
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The Relationship between Rheology and Microstructure of Starch/Sugar/Gelatin Gels
Miss Paulomi Ramesh Sukha, The University of Queensland, Australia
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Rheological studies on agar on admixtures of Gracilaria changgi and kappa-carrageenan
Dr Norziah M Hani, Universiti Sains Malaysia, Malaysia
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