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Chocolate yield stress as measured by oscillatory rheology

Veerle De Graef UGent, Frédéric Depypere UGent, Maaike Minnaert and Koen Dewettinck UGent (2011) FOOD RESEARCH INTERNATIONAL. 44(9). p.2660-2665
Please use this url to cite or link to this publication:
author
organization
year
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.