Chocolate yield stress as measured by oscillatory rheology
(2011) FOOD RESEARCH INTERNATIONAL. 44(9). p.2660-2665
Please use this url to cite or link to this publication:
http://hdl.handle.net/1854/LU-2715803
- author
- Veerle De Graef UGent, Frédéric Depypere UGent, Maaike Minnaert and Koen Dewettinck UGent
- organization
- year
- 2011
- type
- journalArticle (original)
- publication status
- published
- subject
- keyword
- Chocolate, Yield value, Oscillatory rheology, VISCOSITY, Viscosity, FLOW, Flow behavior
- journal title
- FOOD RESEARCH INTERNATIONAL
- Food Res. Int.
- volume
- 44
- issue
- 9
- pages
- 2660 - 2665
- Web of Science type
- Article
- Web of Science id
- 000296798300014
- JCR category
- FOOD SCIENCE & TECHNOLOGY
- JCR impact factor
- 3.15 (2011)
- JCR rank
- 11/128 (2011)
- JCR quartile
- 1 (2011)
- ISSN
- 0963-9969
- DOI
- 10.1016/j.foodres.2011.05.009
- language
- English
- UGent publication?
- yes
- classification
- A1
- copyright statement
- I have transferred the copyright for this publication to the publisher
- id
- 2715803
- handle
- http://hdl.handle.net/1854/LU-2715803
- date created
- 2012-06-18 14:19:13
- date last changed
- 2015-06-17 10:07:08
@article{2715803,
author = {De Graef, Veerle and Depypere, Fr{\'e}d{\'e}ric and Minnaert, Maaike and Dewettinck, Koen},
issn = {0963-9969},
journal = {FOOD RESEARCH INTERNATIONAL},
keyword = {Chocolate,Yield value,Oscillatory rheology,VISCOSITY,Viscosity,FLOW,Flow behavior},
language = {eng},
number = {9},
pages = {2660--2665},
title = {Chocolate yield stress as measured by oscillatory rheology},
url = {http://dx.doi.org/10.1016/j.foodres.2011.05.009},
volume = {44},
year = {2011},
}
- Chicago
- De Graef, Veerle, Frédéric Depypere, Maaike Minnaert, and Koen Dewettinck. 2011. “Chocolate Yield Stress as Measured by Oscillatory Rheology.” Food Research International 44 (9): 2660–2665.
- APA
- De Graef, V., Depypere, F., Minnaert, M., & Dewettinck, K. (2011). Chocolate yield stress as measured by oscillatory rheology. FOOD RESEARCH INTERNATIONAL, 44(9), 2660–2665.
- Vancouver
- 1.De Graef V, Depypere F, Minnaert M, Dewettinck K. Chocolate yield stress as measured by oscillatory rheology. FOOD RESEARCH INTERNATIONAL. 2011;44(9):2660–5.
- MLA
- De Graef, Veerle, Frédéric Depypere, Maaike Minnaert, et al. “Chocolate Yield Stress as Measured by Oscillatory Rheology.” FOOD RESEARCH INTERNATIONAL 44.9 (2011): 2660–2665. Print.