Rheological properties of crystallized honey prepared by a new type of nuclei

Journal of Food Process Engineering

Volumn 32, Issue 4, 2009, Pages 512-527

  Chen, Yue Wen ^a   Lin, Chih Hao ^b   Wu, Fu Yu ^a   Chen, Hui Huang ^b  

^a Department of Animal Science ^*

^b NATIONAL ILAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCIAL PRODUCTIONS; DYNAMIC RHEOLOGY; FLOW PROPERTIES; HERSCHEL-BULKLEY MODEL; LOSS MODULI; OSCILLATORY SHEAR; PRODUCT APPLICATIONS; PRODUCTION COST; REVERSIBLE CRYSTALLIZATION; RHEOLOGICAL PROPERTY; SHEAR THINNING; SMALL AMPLITUDE; SPREADABILITY; STORAGE MODULI; TEMPERATURE CHANGES; TEMPERATURE RANGE; UPPER-END;

GLUCOSE; HEATING; LIQUIDS; POWDERS; VISCOSITY; YIELD STRESS;

RHEOLOGY;

LITCHI CHINENSIS;

EID: 68749096357     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00227.x     Document Type: Article

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