ALBERTO
IBARZ RIBAS
CU
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Universidade Estadual de Campinas
Campinas, BrasilPublicaciones en colaboración con investigadores/as de Universidade Estadual de Campinas (10)
2013
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Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
Food Research International, Vol. 54, Núm. 1, pp. 169-176
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Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule
Journal of Food Engineering, Vol. 114, Núm. 1, pp. 57-63
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Viscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule
Food and Bioprocess Technology, Vol. 6, Núm. 3, pp. 839-843
2012
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Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
Journal of Food Engineering, Vol. 111, Núm. 2, pp. 474-477
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Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
Journal of Food Engineering, Vol. 111, Núm. 4, pp. 570-579
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Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp
Journal of Food Engineering, Vol. 108, Núm. 2, pp. 283-289
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Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling
Food and Bioprocess Technology, Vol. 5, Núm. 5, pp. 1715-1723
2011
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Influence of fibre addition on the rheological properties of peach juice
International Journal of Food Science and Technology, Vol. 46, Núm. 5, pp. 1086-1092
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Using the mitschka-briggs-steffe method for evaluation of cactus pear concentrated pulps rheological behavior
International Journal of Food Engineering, Vol. 7, Núm. 6
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Viscoelastic properties of tomato juice
11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11)