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Results: 1-7 |
Results: 7
Stress-relaxation properties of Mixograph semolina-water doughs from durumwheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance
Authors: Rao, VK Mulvaney, SJ Dexter, JE Edwards, NM Peressini, D
Citation: Vk. Rao et al., Stress-relaxation properties of Mixograph semolina-water doughs from durumwheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance, J CEREAL SC, 34(2), 2001, pp. 215-232
Viscoelastic properties of durum wheat and common wheat dough of differentstrengths
Authors: Edwards, NM Peressini, D Dexter, JE Mulvaney, SJ
Citation: Nm. Edwards et al., Viscoelastic properties of durum wheat and common wheat dough of differentstrengths, RHEOL ACT, 40(2), 2001, pp. 142-153
Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels
Authors: Shim, J Mulvaney, SJ
Citation: J. Shim et Sj. Mulvaney, Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels, J SCI FOOD, 81(8), 2001, pp. 706-717
On-line system identification and control design of an extrusion cooking process: Part I. System identification
Authors: Haley, TA Mulvaney, SJ
Citation: Ta. Haley et Sj. Mulvaney, On-line system identification and control design of an extrusion cooking process: Part I. System identification, FOOD CONTRO, 11(2), 2000, pp. 103-120
On-line system identification and control design of an extrusion cooking process. Part II. Model predictive and inferential control design
Authors: Haley, TA Mulvaney, SJ
Citation: Ta. Haley et Sj. Mulvaney, On-line system identification and control design of an extrusion cooking process. Part II. Model predictive and inferential control design, FOOD CONTRO, 11(2), 2000, pp. 121-129
Rheological characterisation of long- and short-mixing flours based on stress-relaxation
Authors: Rao, VK Mulvaney, SJ Dexter, JE
Citation: Vk. Rao et al., Rheological characterisation of long- and short-mixing flours based on stress-relaxation, J CEREAL SC, 31(2), 2000, pp. 159-171
Effect of cooking temperature and stirring speed on rheological propertiesand microstructure of cornstarch and oat flour gels
Authors: Shim, JY Mulvaney, SJ
Citation: Jy. Shim et Sj. Mulvaney, Effect of cooking temperature and stirring speed on rheological propertiesand microstructure of cornstarch and oat flour gels, CEREAL F W, 44(5), 1999, pp. 349
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