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R. P. G. Rutgers

University of Queensland

33

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Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

2009 International Journal of Food Properties
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Numerical evaluation of three dimensional effects in planar flow birefringence

2004 Journal of Non-newtonian Fluid Mechanics
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Confectionery gels - structure - property interactions leading to desirable consumer products

2004
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Application of Microencapsulated Flavor to Extrusion Product

2004 Food Reviews International
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The relationship between rheology and microstructure of starch/sugar/gelatin/gels

2004
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Confectionery gels: Structure-property interactions leading to desirable consumer traits

2004
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Effect of honey types and concentration on starch gelatinization

2004 Lwt - Food Science and Technology
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Numerical simulation of abrupt contraction flows using the Double Convected Pom–Pom model

2004 Journal of Non-newtonian Fluid Mechanics
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THE PLASTICISATION EFFECT OF GLYCEROL AND WATER ON THE GELATINISATION OF WHEAT STARCH

2003 Starch-starke
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The double convected pom-pom model: numerical investigation in contractions flows

2003
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