EFFECT OF FILL LEVEL IN MIXER VISCOMETRY von SULAIMAN, RABIHA, DOLAN, KIRK D., STEFFE, JAMES F.

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Gelation of Chicken Pectoralis Major Myosin And Heat-Denatured β-Lactoglobulin von Vittayanont, Manee, Steffe, James F, Flegler, Stanley L, Smith, Denise M

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Heat-Induced Gelation of Chicken Pectoralis Major Myosin and β-Lactoglobulin von Vittayanont, Manee, Vega-Warner, Virginia, Steffe, James F, Smith, Denise M

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Gelling Properties of Heat-Denatured β-Lactoglobulin Aggregates in a High-Salt Buffer von Vittayanont, Manee, Steffe, James F, Flegler, Stanley L, Smith, Denise M

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Yield stress of hot cereals by the vane method von Dejongh, J.J, Steffe, J.F

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LUBRICITY INDEX OF MAYONNAISE von STEFFE, JAMES F., AGRAWAL, EVA, DOLAN, KIRK D.

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Rheological Characterization of Crosslinked Waxy Maize Starch Solutions under Low Acid Aseptic Processing Conditions using Tube Viscometry Techniques von DAIL, ROBERT V., STEFFE, JAMES F.

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Dilatancy in Starch Solutions Under Low Acid Aseptic Processing Conditions von DAIL, ROBERT V., STEFFE, JAMES F.

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Mixer viscometer constant (k') for the Brookfield small sample adapter and flag impeller von Briggs, J.L, Steffe, J.F

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Rheological Behavior of Undeveloped and Developed Wheat Dough von Campos, Danilo T., Steffe, James F., Ng, Perry K. W.

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RHEOLOGY AND MICROSTRUCTURE OF WHEAT DOUGH DEVELOPED WITH CONTROLLED DEFORMATION von SCHLUENTZ, EMILY J., STEFFE, JAMES F., NG, PERRY K.W.

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BACK EXTRUSION OF POWER LAW FLUIDS1 von OSORIO, FERNANDO A., STEFFE, JAMES F.

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Sensory firmness scale based on gelatin gels von JONES, Robyn R, STEFFE, James F, HARTE, Janice B

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Dairy rheology: A concise guide von Steffe, James F.

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SENSORY FIRMNESS SCALE BASED ON GELATIN GELS von JONES, ROBYN R., STEFFE, JAMES F., HARTE, JANICE B.

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Using Brookfield data and the Mitschka method to evaluate power law foods von Briggs, J.L, Steffe, J.F

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Mixer viscometry to characterize fluid foods with large particulates von Omura, A.P, Steffe, J.F

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Some observations on the use of slit rheometry for characterizing the primary normal stress difference of extrudates von Ofoli, Robert Y., Steffe, James F.

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Statistical method to evaluate the critical Reynolds number for pseudoplastic fluids in tubes von Campos, Danilo T., Steffe, James F., Ofoli, Robert Y.

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ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE von DAUBERT, C.R., STEFFE, J.F.

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