Session 44B |
Monday AM
Food Engineering: Rheology and Texture
|
| Sponsor: | Food Engineering Division |
| Time: | 8:30 AM- 12:00 PM |
| 44B-1 | Flow properties of three non-processed fruit fluids (papaya, melon, and watermelon): Effect of the concentration
J. F. VéLEZ-RUIZ, D. C. Suárez-Quintanilla, R. C. Macedo-Ramírez |
| 44B-2 | Effect of ultrafiltration on the intrinsic viscosity and molecular weight of xanthan biopolymers
L. M. DIETRICH, M. Huang, Y. M. Lo |
| 44B-3 | Flow and viscoelastic properties of high hydrostatic pressure (HHP) avocado puree
G. TABILO, R. Moyano, R. Simpson, G. V. Barbosa-Cánovas, B. G. Swanson |
| 44B-4 | Potential errors in rheological measurement of semi-solid foods due to loading normal force
M. D. PEARCE, D. D. Bellmer |
| 44B-5 | Influence of sucrose on the rheology and granule size distribution of heated cross-linked waxy maize starch dispersions
V. M. ACQUARONE, M. A. Rao |
| 44B-6 | Influence of pectin methyl esterase activity and calcium chloride solutions on the storage modulus of russet burbank potatoes during heating
R. BU-CONTRERAS, M. A. Rao |
| 44B-7 | Influence of heating conditions and starch content on the storage modulus of russet burbank and yukon gold potatoes
R. BU-CONTRERAS, M. A. Rao |
| 44B-8 | The effect of ripening stage on raw and processed kiwifruit dynamic rheological behaviour.
L. N. GERSCHENSON, A. M. Rojas, A. G. Marangoni |
| 44B-9 | Simulation of dynamic rheological behavior of fish muscle protein paste
W. B. YOON, S. Gunasekaran, J. W. Park |
| 44B-10 | Effect of temperature history on rheological behavior of biopolymer gels
W. B. YOON, S. Gunasekaran, J. W. Park |
| 44B-11 | Scaling of viscoelastic properties of thermal-induced gels prepared from egg albumen
M. OULD ELEYA, S. Gunasekaran |
| 44B-12 | Microstructure and rheological behavior of low moisture Mozzarella cheese
N. GRAIVER, A. Califano, N. Zaritzky |
| 44B-13 | Dynamic rheological evaluation of tofu during and after coagulation
C. L. JOHNSON, J. L. Briggs, L. A. Wilson |
| 44B-14 | Effects of operating conditions on viscoelastic properties of waxy rice extrudate
A. I. YEH, G. C. C. Chuang |
| 44B-15 | Textural changes in model sandwich assemblies during storage
A. H. BARRETT, A. V. Cardello, P. Maguire, L. L. Lesher, I. A. Taub, M. Peleg |
| 44B-16 | Scaling method for firmness of gelatin gels as compared with tenderness of meat
R. L. REYNOLDS, J. F. Steffe, J. B. Harte |
| 44B-17 | Rheological characteristics of Rolling snacks among different starch types
K. H. PARK, B. J. Min, J. H. Kim |
| 44B-18 | Effect of the cooking and steeping times on the textural and rheological properties of corn masa during its formation
B. RAMIREZ-WONG, B. Silva-Espinoza, M. G. Salazar-García, P. Torres |
| 44B-19 | Effect of heat treatment on wheat protein changes and dough rheological properties
L. VáZQUEZ CHáVEZ, I. Guerrero Legarreta, M. Vizcarra Mendoza, A. Salazar Zazueta, A. Castillo Morales |
| 44B-20 | Texture modification of extrudates from corn/soybean mix (70:30) and its influences on the customer acceptance of the product
S. Q. LI, Q. H. Zhang, Z. T. Jin, F. H. Hsieh |
| 44B-21 | The use of modified starches for textural stabilization of beef jerky analogs during storage
M. L. IOFFE, C. I. Moraru, J. L. Kokini |
| 44B-22 | Factors that control the textural stability of extruded beef jerky analogs
C. I. MORARU, T. C. Lee, M. V. Karwe, J. L. Kokini |
| 44B-23 | Capillary flow behavior of wheat flour dough: Influence of dough structure on Bagley plots
B. CUQ, C. Breuillet, M. E. Yildiz, J. L. Kokini |
| 44B-24 | Determination of the WLF constants for extruded soy flour – effect of water activity and degree of cross-linking
B. K. ASHOKAN, J. L. Kokini |
| 44B-25 | A constitutive model to describe the effect of mixing conditions on the rheological properties of wheat flour dough
B. CUQ, J. L. Kokini |
| 44B-26 | Rheological characteristics of SCFX extrudate made from pregel/raw starch blends and their influence on product morphology
K. H. J. CHEN, S. H. Alavi, S. S. H. Rizvi |
| 44B-27 | Effect of the gamma irradiation on physical properties of Arrowroot starch
H. KUHM, K. S. Chang, Y. I. Chang, C. K. Song, E. S. Lee |
| 44B-28 | Continuous cooking of liquid foods using a live steam injection system.
A. P. KLAMCZYNSKI, G. M. Glenn |
| 44B-29 | Physical and cooking characteristics of yellow peas
N. WANG, L. J. Malcolmson, J. K. Daun |