The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Rheological properties of selected hydrocolloids as a function of concentration and temperature
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Citations
Cites
Barnes, H. A., Hutton, J. F., & Walters, K. (1989) · Cited by 2,219
Rheological Methods in Food Process Engineering
Steffe, J. F. (1992) · Cited by 1,626
Gums and stabilisers for the food industry
(1980) · Tetrahedron · doi:10.1016/0040-4020(80)80110-4 · Cited by 669
Breakdown of Thixotropic Structure as Function of Time
Weltmann, R. N. (1943) · Journal of Applied Physics · doi:10.1063/1.1714996 · Cited by 170
Johnston-Banks, F. A. (1990) · Food Gels · doi:10.1007/978-94-009-0755-3_7 · Cited by 169
An Improved Model for Food Thickness from non‐Newtonian Fluid Mechanics in the Mouth
DICKIE, A. M., & Kokini, J. L. (1983) · Journal of Food Science · doi:10.1111/j.1365-2621.1983.tb14787.x · Cited by 89
Cited by
Hydrocolloids as thickening and gelling agents in food: a critical review
Saha, D., & Bhattacharya, S. (2010) · Journal of Food Science and Technology · doi:10.1007/s13197-010-0162-6 · Cited by 1,356
Some physicochemical properties of sage (Salvia macrosiphon) seed gum
Razavi, S. M. A., Cui, S. W., Guo, Q., & Ding, H. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.06.022 · Cited by 206
Some physico-chemical properties of Prunus armeniaca L. gum exudates
Fathi, M., Mohebbi, M., & Koocheki, A. (2016) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2015.09.068 · Cited by 57
Hijazi, T., Karasu, S., Tekin-Çakmak, Z. H., & Bozkurt, F. (2022) · Foods · doi:10.3390/foods11030363 · Cited by 58
Metadata
- Authors
- Marcotte, M., Taherian Hoshahili, A. R., & Ramaswamy, H. S.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2001-01
- Volume
- 34
- Issue
- 8
- Pages
- 695-703
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2082738923
- Cited by
- 503
- References
- 6
- FWCI
- 8.09
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Rheological properties of selected hydrocolloids as a function of concentration and temperature. https://app.cochat.ai/papers/10.1016/s0963-9969(01)00091-6
- The paper
- Marcotte, M., Taherian Hoshahili, A. R., & Ramaswamy, H. S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International. https://doi.org/10.1016/s0963-9969(01)00091-6
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
