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For: Toker OS, Karasu S, Yilmaz MT, Karaman S. Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]

For:	Toker OS, Karasu S, Yilmaz MT, Karaman S. Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]

Number

Cited by Other Article(s)

Lafforgue O, Seyssiecq I, Poncet S, Favier J. Rheological properties of synthetic mucus for airway clearance. J Biomed Mater Res A 2017;106:386-396. [DOI: 10.1002/jbm.a.36251] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 09/21/2017] [Accepted: 09/25/2017] [Indexed: 12/11/2022]

Yilmaz MT, Vatansever C. Three interval thixotropy test to determine structural regeneration of a glucomannan based hydrocolloid film at air/water interface: Interfacial, molecular, thermal and surface characterization. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]

Demir MK, Kutlu G, Yilmaz MT. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour. J Texture Stud 2016;48:95-102. [DOI: 10.1111/jtxs.12214] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 05/19/2016] [Accepted: 07/24/2016] [Indexed: 12/01/2022]