Transactions

• Food rheology: A personal view of the past and future
  R. Ipsen

• Interfacial shear rheology of films formed by coffee
  P. Heyer and J. Läuger

• Impact of constituent interactions on the rheology of lipophilic food suspensions
  G. Arnold, Y. Schneider, and H. Rohm

• Reflections over Metzner's method
  U. Björkman

• Sensory texture based on rheological properties: Application in model foods and cheese
  E. A. Foegeding and C. R. Daubert

• Rheological control and understanding necessary to formulate healthy everyday foods
  I. T. Norton, F. Spyropoulos, and P. W. Cox

• Protein-stabilized emulsions and whipped emulsions: Aggregation and rheological aspects
  E. Dickinson, B. S. Murray, and K. E. Allen

• Rheological properties and phase change behaviors of coconut fats and oils
  T. Tipvarakarnkoon, R. Blochwitz, and B. Senge

• Rheological behavior of pineapple puree mixed with different types of stabilizers (gum)
  T. Uan-On and B. Senge

• Relative influence of α-lactalbumin and β-lactoglobulin on the viscosity of whey protein solutions
  J. G. Andersen, R. Ipsen, and A. O. Karlsson

• Cereal (1→3, 1→4)-β-D-glucans – functional properties and molecular interactions
  M. S. Nielsen, A. O. Karlsson, and S. B. Engelsen

• Gel structure protects cereal -glugan from radical induced degradation in aqueous systems
  R. Kivelä, L. Nyström, and T. Sontag-Strohm

• Effect of viscosity on C sugar in beet sugar factories
  M. Hojjatoleslamy, R. Shokrani, and A. Karbasi

• Gelation profiling of cold setting pectin in confectionery systems activated by controlled acidification
  N. W. G. Young, O. T. Madsen, H. A. Jensen, and F. Møller

• Material properties of zein, kafirin and avenin films
  T. Gillgren and M. Stading

• The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels
  D. Ercili-Cura, M. Lille, J. Buchert, and R. Lantto

• Coagulation ability of cheese milk determined by a ReoRox4 instrument
  P. D. Frederiksen, M. Hammershøj, P. N. Andersen, M. Bakman, and L. B. Larsen

• Infusion pasteurization of whole milk and skim milk: Influence on viscosity and particle size
  A. B. Hougaard and R. Ipsen

• Rheological properties of cold and hot filled model cream cheese
  X. Geng, R. Ipsen, and F. Liot

• Rheology and Functionality of Cheese Powders
  I. Celigueta Torres, R. Ipsen, and T.K. Beck

• Characterization of linear viscoelastic behavior of foods and biomaterials at high frequencies with mechanical impedance measurements
  B. Mert

• Rheology in feed production
  C. Salas-Bringas, O.-I. Lekang, and R. B. Schüller

• Controlling solid state properties of pharmaceuticals with polymer selection
  S. Baldursdottir, F. Tian, and J. Rantanen

• Thixotropy in water-based drilling fluids
  A. Tehrani

• Thermoassociating water-soluble polymers based on tacticity control
  S. Hietala, K. Kalliomäki, M. Nuopponen, and H. Tenhu

• Thermoassociating water-soluble polymers based on tacticity control
  S. Hietala, K. Kalliomäki, M. Nuopponen, and H. Tenhu

• Rheological study of microfibrillar cellulose and dynamic mechanical analysis of paper sheet
  A.-H. Vesterinen and J. Seppälä

• Modelling rheological cone-plate test conditions
  R. B. Schüller and C. Salas-Bringas

• Ultrasound based In-Line Rheometry (UVP-PD) of Fat Blends
  J. Wiklund

• Rheological properties of food for patients with swallowing disorders
  M. Stading, D. Johansson, and K. Wendin

• Rheological study of healthy and pathological synovial fluid after surgery for repair of rupture of the cranial cruciate ligament of dogs
  T. B. Goudoulas, E. G. Kastrinakis, S. G. Nychas, L. G. Papazoglou, G. M. Kazakos, and P. V. Kosmas

• Perception of saltiness in thickened solutions as a function of rheology
  A.-L. Gady, C. Morris, J. Hort, A.J. Taylor, and B. Wolf

• Comparison of rheological properties in fatty liver from duck and goose by oscillatory plate-plate rheometer measurements
  E. O. Rukke, X. Fernandez, and R. B. Schüller

• The effects of high shear rheology on flavour perception
  C. Zhang, J. Stokes, and A. Taylor

• Trying to better understand the rheological behavior of acid gels from various dairy-based substrates treated with microbial transglutaminase
  D. Jaros, M. Jacob, and H. Rohm

• Textural design of cheese for melting applications by exchanging the type of fat
  A. O. Karlsson and C. Hauert

• Spectroscopic prediction of rheological properties of stirred yoghurt
  T. Janhøj, C. Møller Andersen, N. Viereck, and R. Ipsen

• Axial measurements and fast speed control used for food characterization
  K. Oldörp

• Rheological behaviour of gum solutions and their interactions after mixing
  T. Tipvarakarnkoon and B. Senge

• The rheological behavior of weak gels made of CMC and salt
  H. Larsson

• A rheological study to analyse the mixed gelation of a protein with a polysaccharide with the use of a cross-linker
  Y. Dong, T.J. Foster, J. Mitchell, and B. Wolf

• Some effects of silica fume on variations in rheology of mortar due to production date of cement
  S. Kubens, H. Peng, S. Oesterheld, and O. W. Wallevik

• Viscosity of suspensions and finite size effects
  P. Szabo and R. Hansen

• Rheological properties of melt-compounded and diluted nanocomposites of atomic-layer-deposition-coated polyamide particles
  K. Nevalainen, C. Hintze, R. Suihkonen, P. Eteläaho, J. Vuorinen, P. Järvelä, and N. Isomäki