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, O.N. , Henriksson , A. , Vasiljevic , T. & Shah , N.P. ( 2007 ): Rheological properties and sensory characteristics of set-type soy yogurt . J. Agr. Food Chem. , 55 , 9868 – 9876

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. Bienvenue , A. , Jiménez-Flores , R. & Singh , H. ( 2003 ): Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage . J. Dairy Sci. , 86 , 3813 – 3821

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. ( 2016 ): Ultrasound assisted extraction of apricot kernel oil: Effects on functional and rheological properties . J. Food Process Eng. , 40 ( 3 ), e12439 . G rundy , S

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-Garawany , G.A. & Abd EL SALAM. M.H. ( 2005 ): Preparation and rheological properties of a dairy dessert based on whey protein/potato starch . Food Chem., 91 , 261 – 267

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Orvosi Hetilap
Authors: Edit Székely, Gyöngyi Tasnádi, Klára Szentmihályi, Andrea Almási, Márta Bor, János Fehér, and Anna Blázovics

rheologic properties. Free Rad. Biol. Med., 1998, 24 , 102–110. Meiselman H. Effect of superoxide anions on red blood cell rheologic properties Free Rad

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.R. 1997. Rheological properties of monomeric and polymeric forms of C-Hordein, a sulphur-poor prolamin of barley. J. Cereal. Sci. 29 :233–236. Shewry P.R. Rheological properties of

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rheological properties of glutens and gluten sub-fractions of near-isogenic lines of wheat Sicco. J. Cereal Sci. 19 :231–241. Marchylo B. Influence of high molecular glutenin subunits on

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Acta Alimentaria
Authors: N. Parunović, M. Petrović, V. Matekalo-Sverak, D. Radojković, D. Vranić, and Č. Radović

Daza A., Menoyo, D., Olivares, A., Cordero, G. & López-Bote, C.J. (2007): Effect of Iberian pig feeding system on tissue fatty-acid composition and backfat rheological properties. J. Anim. Feed Sci. , 16 , 408

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Progress in Agricultural Engineering Sciences
Authors: Emna Ayari, Csaba Németh, Karina Ilona Hidas, Adrienn Tóth, Dávid Láng, and László Friedrich

measurement were carried out at 25 °C because it is the suitable temperature at which the rheometer works precisely and the rheological properties are highly dependent on temperature. Atılgan and Unluturk (2008) concluded that the rheological behavior of

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. Influence of high M r glutenin subunits on glutenin polymers and rheological properties of glutens and gluten sub-fractions of near-isogenic lines of wheat Sicco. J. Cereal Sci. 19:231–241. Marchylo B

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