Advanced search
1 file | 545.64 KB Add to list

Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Filip Van Bockstaele (UGent) , Ingrid De Leyn (UGent) , Mia Eeckhout (UGent) and Koen Dewettinck (UGent)
(2011) JOURNAL OF FOOD ENGINEERING. 107(1). p.50-59
Author
Organization
Keywords
BEHAVIOR, GLUTEN, DURUM-WHEAT, LARGE-DEFORMATION, RHEOLOGICAL PROPERTIES, BREAD-MAKING QUALITY, Burgers model, Dough rheology, Bread volume, Wheat flour, Creep-recovery, Non-linear, SHEAR, CRYSTALLIZATION, COMPONENTS, PROTEINS

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 545.64 KB

Citation

Please use this url to cite or link to this publication:

MLA
Van Bockstaele, Filip, et al. “Non-Linear Creep-Recovery Measurements as a Tool for Evaluating the Viscoelastic Properties of Wheat Flour Dough.” JOURNAL OF FOOD ENGINEERING, vol. 107, no. 1, 2011, pp. 50–59, doi:10.1016/j.jfoodeng.2011.06.001.
APA
Van Bockstaele, F., De Leyn, I., Eeckhout, M., & Dewettinck, K. (2011). Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. JOURNAL OF FOOD ENGINEERING, 107(1), 50–59. https://doi.org/10.1016/j.jfoodeng.2011.06.001
Chicago author-date
Van Bockstaele, Filip, Ingrid De Leyn, Mia Eeckhout, and Koen Dewettinck. 2011. “Non-Linear Creep-Recovery Measurements as a Tool for Evaluating the Viscoelastic Properties of Wheat Flour Dough.” JOURNAL OF FOOD ENGINEERING 107 (1): 50–59. https://doi.org/10.1016/j.jfoodeng.2011.06.001.
Chicago author-date (all authors)
Van Bockstaele, Filip, Ingrid De Leyn, Mia Eeckhout, and Koen Dewettinck. 2011. “Non-Linear Creep-Recovery Measurements as a Tool for Evaluating the Viscoelastic Properties of Wheat Flour Dough.” JOURNAL OF FOOD ENGINEERING 107 (1): 50–59. doi:10.1016/j.jfoodeng.2011.06.001.
Vancouver
1.
Van Bockstaele F, De Leyn I, Eeckhout M, Dewettinck K. Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. JOURNAL OF FOOD ENGINEERING. 2011;107(1):50–9.
IEEE
[1]
F. Van Bockstaele, I. De Leyn, M. Eeckhout, and K. Dewettinck, “Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough,” JOURNAL OF FOOD ENGINEERING, vol. 107, no. 1, pp. 50–59, 2011.
@article{2605636,
  author       = {{Van Bockstaele, Filip and De Leyn, Ingrid and Eeckhout, Mia and Dewettinck, Koen}},
  issn         = {{0260-8774}},
  journal      = {{JOURNAL OF FOOD ENGINEERING}},
  keywords     = {{BEHAVIOR,GLUTEN,DURUM-WHEAT,LARGE-DEFORMATION,RHEOLOGICAL PROPERTIES,BREAD-MAKING QUALITY,Burgers model,Dough rheology,Bread volume,Wheat flour,Creep-recovery,Non-linear,SHEAR,CRYSTALLIZATION,COMPONENTS,PROTEINS}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{50--59}},
  title        = {{Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough}},
  url          = {{http://doi.org/10.1016/j.jfoodeng.2011.06.001}},
  volume       = {{107}},
  year         = {{2011}},
}

Altmetric
View in Altmetric
Web of Science
Times cited: