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Session 36D |
Monday AM
Food Engineering: Rheology
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| Sponsor: | Food Engineering Division |
| Time: | 8:30 AM- 12:00 PM |
| | 36D-1 | Effect of thickening agents on the rehydration of food particulates
A. MARABI, I. S. Saguy |
| | 36D-2 | Ultrasonic monitoring of the effects of mixing time and ingredients on dough rheology.
K. L. MEHTA, M. G. Scanlon, J. H. Page |
| | 36D-3 | Accurate prediction of the flow profile in a continuous mixer using 3D FEM numerical simulation
B. K. ASHOKAN, L. M. Fanning, J. L. Kokini |
| | 36D-4 | Liquid crystalline and rheological properties of dextran
Y. RONG, J. L. Kokini |
| | 36D-5 | Study of bubble behavior in a co-rotating twin-screw continuous mixer
K. V. VYAKARANAM, J. L. Kokini |
| | 36D-6 | Development of instrumental methods and data analysis tools for objective textural characterization of extruded food products
L. SAMUEL, H. Dogan, J. L. Kokini |
| | 36D-7 | Textural analysis method development for two-phase food products
L. SAMUEL, H. Dogan, J. L. Kokini |
| | 36D-8 | A dynamic model of crosslinked corn starch granules swelling during thermal processing
G. CHEN, O. H. Campanella, C. M. Corvalan, S. Purkayastha, M. Peleg |
| | 36D-9 | Modeling the viscosity of swollen crosslinked corn starch granules suspensions
G. CHEN, O. H. Campanella, C. M. Corvalan, S. Purkayastha, M. Peleg |
| | 36D-10 | Characterization of apple juice foams
N. RAHARITSIFA, D. B. Genovese, C. Ratti |
| | 36D-11 | Effect of oil level on the physical properties and storage stability of performance gels
A. Ritter, J. L. Briggs, P. Maguire, A. H. BARRETT |
| | 36D-12 | Paper Withdrawn
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| | 36D-13 | Measurement of fluid flow around solid objects using Particle Image Velocimetry
M. J. FERRUA, R. P. Singh |
| | 36D-14 | Rheological properties of soy protein hydrolysates
B. P. LAMSAL, S. Jung, P. A. Murphy, L. A. Johnson |
| | 36D-15 | Determination of the surface fractal dimension of biopolymer wall materials and spray-dried microcapsules
C. PÉREZ-ALONSO, J. G. Báez-González, M. E. Rodríguez-Huezo, C. I. Beristain, E. J. Vernon-Carter |
| | 36D-16 | Effect of high-pressure microfluidization on conformational characteristics of waxy rice starch in Yukwa (Korean rice cake) production
C.-T. KIM, H.-S. Chun, C.-J. Kim, Y.-J. Cho, B.-Y. Chun |
| | 36D-17 | Effects of internal temperature changes and sodium tripolyphosphates on cook losses and textural properties of meats
S. B. UNAL, F. Erdogdu, H. I. Ekiz |
| | 36D-18 | Development of capillary extrusion viscometer for the viscosity measurement of fish protein paste
J. W. PARK, B.-Y. Kim |
| | 36D-19 | Flow and viscoelastic properties of seed gum of Prosopis chilensis (mol.) stuntz as affected by calcium
G. TABILO-MUNIZAGA, C. Saenz, B. Escobar, A. M. Estevez, M. P. Lira, L. Garrido, R. Quezada |
| | 36D-20 | Rheological properties of corn starch-xanthan gum mixtures
P. ACHAYUTHAKAN, M. Suphantharika, M. A. Rao |
| | 36D-21 | Effect of high levels of calcium on the viscoelastic behavior of apple tissue
R. S. Doctorovich, V. Y. Martínez, D. M. Salvatori, S. M. ALZAMORA |
| | 36D-22 | Structure-property relationships in amorphous starch matrices
L. Castro, P. Bouchon, J. M. AGUILERA |
| | 36D-23 | Influence of some sucrose substitutes on rheological properties of chocolate
G. GUNES, A. Sokmen |
| | 36D-24 | Time-dependent flow behavior of a fermented milk beverage
A. E. OZEN, M. Kilic |
| | 36D-25 | A new application for Brookfield viscometer: viscoelastic property determination
D. TANJORE, C. R. Daubert |
| | 36D-26 | Comparison of dough development between two mixers with different geometries
R. L. MCINTIER, R. K. Connelly |
| | 36D-27 | Fracture properties of alginate gels
J. ZHANG, C. R. Daubert, E. A. Foegeding |
| | 36D-28 | Characterization of heat sensitivity of copolymerized hydrocolloidal solutions containing curdlan gum
L. N. Sadar, Y.-C. YEH, Y. M. Lo |
| | 36D-29 | Coating thickness of an enrobed chocolate system as a function of melt viscosity
R. KARNJANOLARN, M. J. McCarthy, K. L. McCarthy |
| | 36D-30 | Flow through porous media using Darcy's law
J. LEE, K. L. McCarthy, M. J. McCarthy |
| | 36D-31 | Paper Withdrawn
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| | 36D-32 | A novel non-invasive method to measure viscoelastic properties of cereal grains during processing
D. C. GONZALEZ, B. Mert, O. H. Campanella, M. R. Okos |
| | 36D-33 | Viscoelasticity of gelatin gels in mixture with high levels of sugar
F. ALTAY, S. Gunasekaran, S. Kasapis |
| | 36D-34 | Rheological properties and Atomic Force Microscopy of Zein biopolymer films
C. P. PANCHAPAKESAN, H. Dogan, J. L. Kokini |
| | 36D-35 | Comparison of the rheological properties of Alaska pollock skin gelatin with warm-water fish gelatin and mammalian gelatin
P. ZHOU, S. J. Mulvaney, J. M. Regenstein |
| | 36D-36 | Effect of moisture content at harvest of various kernel thickness fractions on rice instrumental texture properties
M. I. SALEH, J. -F. Meullenet, T. J. Siebenmorgen, L. Wang |
| | 36D-37 | Rheological properties of emulsion containing salmon protein powders and salmon oils
S. SATHIVEL |