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| Article Name | Author | Code |
|---|---|---|
| Interactive Dictionary for Food Industries | Rheology Solutions Pty Ltd | |
| Rheology Solutions Kit for Food Industries | Rheology Solutions Pty Ltd | |
| Performance of Peltier II System for Series 1 Rheometer | W.Marquardt | HA008 |
| Standard Liquids for the Calibration of Viscometers | W.Marquardt | HA013 |
| Influence of Droplet Size on Rheological Properties of Emulsions | HAAKE | HA014 |
| Special Motor Technology Allows New and Improved Rheological Test Methods | W.Marquardt | HA015 |
| Calibration of Rotational Rheometers | W.Marquardt | HA018 |
| HAAKE Series 1 – “Lift” Control Options | W.Marquardt | HA022 |
| Conductivity under Shear Flow | Thermo Electron | HA028 |
| Proceedings of the China – Japan International Congress on Rheology | Peking University Press. Beijing China | HL-037 |
| The Measurement of the Complex Rheological Properties of Electro-Viscous Fluids | G.Shramm | HL-101 |
| HAAKE introduces new Rheometers for ER Fluids | Thermo HAAKE Group | HL-104 |
| Establishing the Test Weight for Mixer Tests | LR-01e | |
| Test Parameters for Mixer Tests | LR-02e | |
| Determination of the Resident Time for the Twin-Screw Extruder | LR-03e | |
| Helpful Data for Tests with Extruder Sensors | A.Frendel | LR-04e |
| Energy Calculation In Mixers – Torque and Specific Mechanical Energy | LR-07e | |
| Optimizing Mixer Tests with the Help of the Worksheet Technique | LR-32e | |
| Mini-Lab Compounder and Reactor | LR-43 | |
| Evaluation of an Instrumentation Lab-Scale Extruder for Melt Extrusion | LR-47 | |
| Q: Does a Larger Fluid Reservoir Give Me More Cooling Capacity and Improved Temperature Stability? | PFTSmartNote01 | |
| Q: I Plan On Using My Bath Circulator For External Circulation Only. Should I Get a Large Reservoir That Can Absorb The Heat For More Stability? | PFTSmartNote02 | |
| Q: I Want To Use a Bath To Immerse My Vessels. How Do I Select The Right Size Bath For My Application? | PFTSmartNote03 | |
| Q: How Do I Achieve the Best (Fastest) Time-to-Temperature from a Heated Bath Circulator? | PFTSmartNote04 | |
| Q: I Need a Specific, Controlled Rate of Heating (i.e. Temperature Ramp). How Do I Ensure That My Heated Bath Circulator Will Be Able to Control to That Temperature Rate? | PFTSmartNote05 | |
| Q: What Steps Can I Take to Ensure That My Heated Bath Circulator Can Actually Bring My Application to Setpoint Temperature ? | PFTSmartNote06 | |
| Viscoelastic Properties Of Sterculia Striate Gum In The Presence Of Sodium Chloride | A.F.deBrito, M.R.Sierakowski, F.Reicher, J.P.A.Feitosa, R.C.M.de Paula | RF-060902-BR-01 |
| Characterisation of the Thixotropic Behaviour of Semi-Solid Foodstuffs | B.Anu-Jdayil | RF-110902-JO-01 |
| Calculation of the Shear Viscosity from A-Carrageenan in Aqueous Media by using Molecular Parameters. | M.Knarr, W.M.Kulicke | RF-120902-DE-01 |
| A New Flexure-based Microgap Rheometer (FMR) Case Study: Micro rheology of Mayonnaise | C.Clasen | RF-120902-US-01 |
| Rheological and Structural Characterisation of K-Carrageenan Weak Gel | S.Ikeda | RF-130502-JP-01 |
| A Novel Method for In SituInvestigation of Thermochemical Properties of Food Materials Over Wide Ranges of Pressures and Temperatures | M.Orlowska, S.L.Randzio | RF-170902-PL-01 |
| Comparison of Drying Operations on the Rheological Properties of Derivatised Whey Protein Thickening Ingredients | J.J.Resch, C.R.Daubert | RF-180902-US-01 |
| Structure, Rheological Properties and Gelatinisation Kinetics of Yam | R.A.Freitas, R.C.Paula, J.P.A.a, M.R.Sierakowski | RF-190902-BR-01 |
| Time-Temperature Studies of Gellan Polysaccharide Gelation in the Presence of High Levels of Co-Solutes | M.T.Nickerson, A.T.Paulson, R.A.Speers | RF-190902-CA-01 |
| The Development of New Methods for Quantitative Determination of Amorphous Lactose by TGA/SDTA and C Solid-State NMR | Y.D. Listionhadi | RF-200902-AU-02 |
| Rheological and Microstructural Analysis of a Model Rennet Casein Gel as Influenced by Cooling Rate | Q.Zhong | RF-200902-US-01 |
| Food and Beverage Material Characterization – Introduction to the influences of rheological and process parameters | T.Kealy | Rheo025TP |
| Current Possibilities for Extrusion and Mixing – Introduction to the Current Technologies for Measurment and Control Process Parameters | T.Kealy | Rheo026 |
| How to determine the spreadability of products? | S.Kim | Rheo033TP |
| Rheoscope 1 The Correlation Between Flow and Structure | P.Reinheimer, D.Eidam, A.Colin, M.Lescanne | Rheo036 |
| Rheoscope and Polarized Light Microscopy | P.Reinheimer | Rheo037 |
| FAQ’s to RheoScope | Thermo HAAKE | Rheo038 |
| Microrheology – Study the Structural Behaviour of Food Under Deformation | Y.Nicolas, M.Paques | Rheo042 |
| Caber® Tests on Yield Stress Fluids | Cambridge Polymer Group | Rheo044 |
| Solving Rheological Application Problems with the Caber 1 Extensional Rheometer | J.Nijman, G.Moench, G.Braithwaite, G.Neal | Rheo046 |
| New Technologies for the Investigation of Low-viscous Structural Fluids | S.Kim | Rheo047 |
| Application of Liquid and Solid Rheological Technologies to the Textural Characterisation of Semi-Solid Foods | T.Kealy | Rheo049 |
| QC Measurements for Liquid Food Products and Packaging | T.Kealy | Rheo051 |
| On-line Optical Measurements for Food Manufacturing Industries | T.Kealy | Rheo052TP |
| Chocolate Processing: Nestle Cocoa Processing and Chocolate Manufacturing | K.Zimmerman, H.Green | Rheo055 |
| Tim’s Top Tips – Explanation and Evaluation of Mouthfeel | T.Kealy | Rheo253 |
| Tim’s Top Tips – Explanation and Evaluation of Shelf Life | T.Kealy | Rheo254 |
| Tim’s Top Tips – Explanation and Evaluation of Processability | T.Kealy | Rheo255 |
| Tim’s Top Tips – Explanation and Evaluation of Cohesiveness, Cohesion Strength and Cohesive Quality | T.Kealy | Rheo256 |
| Tim’s Top Tips – How to Measure Flow & Viscosity | T.Kealy | Rheo358 |
| Tim’s Top Tips – How to Measure Thixotropy | T.Kealy | Rheo360 |
| Tim’s Top Tips – How to Measure Yield Stress | T.Kealy | Rheo362 |
| Why Rheology – Presentation | T.Kealy | Rheo375 |
| Thermo Electron Circulators for use with ABBE Refractometers | S.Ebbing | TC05-01e |
| Optimising the Selection Of a Re-Circulating Chiller | S.Pratt | TNTCCHILLER1210 |
| Measuring Uncertainties at the VT550 | Kutschmann | V140 |
| Understanding the Temperature-Time-Relationship for Thermosetting Systems | C.Gonzalez | V167E |
| Yield Point Measurements with Modern CS Rheometer | Liehr | V173E |
| Rheological Behaviour of Hydrogels in Dependence on Concentration of the Polymer and Type of Neutralising Agent | Petri, S.Popovic, M.Zirkovic | V187E |
| Rheological Measurements: The Easy Way Testing Mayonnaise | V188(NR) | |
| Intelligent Software in Rheometry with Snapshot Technology | W.Marquardt | V188 |
| Rheological Tests on Thermoplastic Elastomers | E.Kutschmann | V191E |
| HAAKE CaBER 1 – Reproducibility Newtonian Test Fluids E6000 and E40000 | Thermo Fisher Scientific Group | V215 |
| Test Liquids | Thermo Fisher Scientific Group | V218 |
| Cellusosic Derivatives in Capillary Break-up – Influence of the MWD and Gel Particles | J.P.Plog | V219 |
| Measurements on Selected (Semi-Solids) in a Wide Temperature Range using New Solids Clamp | K.Oldorp, J.Nijman, C.Kuchenmeister | V220 |
| Breaking Strength of Chocolate | S.Dohmen, K.Oldord, H.Petri, S.Paulo | V222 |
| What Happens when Rheological Properties Change? Looking into Rheological Properties with Simultaneous Collecgtion of Microscopic Images | K.Oldorp | V228 |
| Solvent Trap & Double Cone System for Reproducible Results in Rheological Measurements of Low Viscous Volatile Fluids | A.Fischer | V229 |
| Rheological Methods for Determining Molecular Weight & Molecular Weight Distribution | A.Fischer | V230 |
| Improved Torque Sensitivity and Normal Force Resolution for Routine Measurements | A.Fischer | V231 |
| Preparation of a Pressure Cell for Sensitive Measurements | K.Oldorp, U.Schultz | V233 |
| Applied Food Rheology. Using Fast Speed Control and Axial Measurements | K.Oldorp | V238 |
| Rheological Investigation of Starch Swelling, Gelatinisation & Retrogradation using a Rheometer with Starch Pasting Cell | D. Eidam, V. Räntzsch, F. Soergel | V255 |
| Monitoring Emulsions Morphology Under Shear via Simultaneous Rheometry and In-situ FT-IR Spectroscopy | K.Sugimoto, F.Soergel, M.Feustel | V257 |
| Spreadability of Cream Cheese – Influence of Temperature and Fat Content | J.Plog | V268 |
| Flow Behaviour of Chocolate Melts- Working according to ICA Standards | K.Oldorp | V269 |
| Yield Stress of Jam, Chocolate Spread and Peanut Butter Measured with Thermo Scientific HAAKE Viscotester IQ and Vane Rotors | F. De Vito, F. Meyer, F. Soergel | V272 |