{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,30]],"date-time":"2026-04-30T22:47:06Z","timestamp":1777589226146,"version":"3.51.4"},"reference-count":24,"publisher":"Elsevier BV","issue":"4","license":[{"start":{"date-parts":[[2002,7,1]],"date-time":"2002-07-01T00:00:00Z","timestamp":1025481600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Radiation Physics and Chemistry"],"published-print":{"date-parts":[[2002,7]]},"DOI":"10.1016\/s0969-806x(01)00506-0","type":"journal-article","created":{"date-parts":[[2002,10,15]],"date-time":"2002-10-15T01:22:28Z","timestamp":1034644948000},"page":"323-329","source":"Crossref","is-referenced-by-count":8,"title":["Rheological behaviour of white pepper gels\u2014a new method for studying the effect of irradiation"],"prefix":"10.1016","volume":"64","author":[{"given":"M.Paula","family":"Esteves","sequence":"first","affiliation":[]},{"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[]},{"given":"Isabel","family":"de Sousa","sequence":"additional","affiliation":[]},{"given":"M.Eduarda","family":"Andrade","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9","family":"Empis","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/S0969-806X(01)00506-0_BIB1","unstructured":"Barnes, H.A., Hutton, J.F., Walters, K., 1989. An introduction to Rheology. Rheology Series, Vol. 3. Elsevier, Amsterdam."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB2","doi-asserted-by":"crossref","first-page":"1371","DOI":"10.1021\/jf950705y","article-title":"Rheology of milk protein gels and protein-stabilised emulsion gels cross-linked with trans-glutaminase","volume":"44","author":"Dickinson","year":"1996","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB3","series-title":"Safety of Irradiated Foods","author":"Diehl","year":"1995"},{"key":"10.1016\/S0969-806X(01)00506-0_BIB4","unstructured":"Egan, H., Kirk, R.S., Sawyer, R., 1987. Analysis qu\u0131\u0301mico de los alimentos de Pearson. Compania Editorial Continental, S.A. de C.V., M\u00e9xico."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB5","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1007\/BF01192731","article-title":"Alteration of apparent viscosity of irradiated pepper\u2014a tool for semi-quantitative estimation of irradiation dose","volume":"201","author":"Esteves","year":"1995","journal-title":"Z. Lebensm. Unters Forsch."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB6","first-page":"289","article-title":"Characterization of starch from white and black pepper treated by ionising radiation","volume":"17","author":"Esteves","year":"1997","journal-title":"Sci. Alim."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB7","first-page":"324","article-title":"Identification of irradiated dry ingredients on the basis of starch damage","volume":"35","author":"Farkas","year":"1990","journal-title":"Radiat. Phys. Chem."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB8","first-page":"621","article-title":"Detection of some irradiated spices on the basis of radiation induced damage starch","volume":"36","author":"Farkas","year":"1990","journal-title":"Radiat. Phys. Chem."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB9","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/S0260-8774(98)00055-7","article-title":"On slip effects in steady-state flow measurements of oil-in-water food emulsions","volume":"36","author":"Franco","year":"1998","journal-title":"J. Food Eng."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB10","doi-asserted-by":"crossref","first-page":"444","DOI":"10.1002\/star.19630151204","article-title":"The irradiation of starch. Part I","volume":"15","author":"Greenwood","year":"1963","journal-title":"Die St\u00e4rke"},{"key":"10.1016\/S0969-806X(01)00506-0_BIB11","unstructured":"Heide, L., Mohr, E., Wichmann, G., B\u00f6gl, K.W., 1988. Are viscosity measurements a suitable method for the identification of irradiated spices? In: \u201cHealth impact, identification and dosimetry of irradiated foods\u201d. Institut f\u00fcr Strahlenhygiene des Bundesgesundheitsamtes, M\u00fcnchen, ISH-Heft 125, pp. 176\u2013189."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB12","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1002\/star.19810330504","article-title":"International cooperative testing on the amylose content of milled rice","volume":"5","author":"Juliano","year":"1981","journal-title":"Die St\u00e4rke"},{"key":"10.1016\/S0969-806X(01)00506-0_BIB13","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/0008-6215(95)00385-1","article-title":"Effect of gamma irradiation on the macromolecular integrity of guar gum","volume":"282","author":"Jumel","year":"1996","journal-title":"Carbohydr. Res."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB14","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1111\/j.1745-4603.1997.tb00112.x","article-title":"Small deformation properties of model salad dressing prepared with reduced cholesterol egg yolk","volume":"28","author":"Kasapis","year":"1997","journal-title":"J. Texture Stud."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB15","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1111\/j.1365-2621.1959.tb17314.x","article-title":"Effects of ionising radiation on plant tissues. 4. Some effects of gamma radiation on starch and starch fractions","volume":"24","author":"Kertesz","year":"1959","journal-title":"Food Res."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB16","unstructured":"NP-2026, 1987. Alimentos para animais. Determina\u00e7\u00e3o do teor de amido. M\u00e9todo polarim\u00e9trico, Direc\u00e7\u00e3o Geral da Qualidade."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB17","doi-asserted-by":"crossref","first-page":"783","DOI":"10.1002\/aic.690410405","article-title":"Oscillatory, creep and steady-state flow behaviour of xanthan-thickened oil-in-water emulsions","volume":"41","author":"Pal","year":"1995","journal-title":"A.I.Ch.E."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB18","unstructured":"prEN 1788, 2000. Foodstuffs\u2014thermoluminescence detection of irradiated food from which silicate minerals can be isolated. European Committee for Standardization."},{"issue":"2","key":"10.1016\/S0969-806X(01)00506-0_BIB19","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1111\/j.1365-2621.1993.tb04282.x","article-title":"Gamma-irradiation affects some physical properties of dry bean (phaseolus vulgaris) starch","volume":"58","author":"Rayas-Duarte","year":"1993","journal-title":"J. Food Sci."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB20","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1002\/(SICI)1521-3803(199808)42:03\/04<220::AID-FOOD220>3.0.CO;2-Q","article-title":"Effect of thermal denaturation of lupin protein on its emulsifying properties","volume":"42","author":"Raymundo","year":"1998","journal-title":"Nahrung Food"},{"key":"10.1016\/S0969-806X(01)00506-0_BIB21","series-title":"The Analysis of Dietary Fiber in Food","first-page":"123","article-title":"The Detergent System of Analysis and its Application to Human Food","author":"Robertson","year":"1981"},{"key":"10.1016\/S0969-806X(01)00506-0_BIB22","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1080\/09553009314550141","article-title":"Detection of irradiated food-methods and routine applications","volume":"63","author":"Schreiber","year":"1993","journal-title":"Int. J. Radiat. Biol."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB23","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1016\/0969-806X(94)90042-6","article-title":"Viscosity of alkaline suspensions of ground black and white pepper samples","volume":"44","author":"Schreiber","year":"1994","journal-title":"Radiat. Phys. Chem."},{"key":"10.1016\/S0969-806X(01)00506-0_BIB24","series-title":"Food Irradiation","author":"Urbain","year":"1986"}],"container-title":["Radiation Physics and Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0969806X01005060?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0969806X01005060?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,5,3]],"date-time":"2019-05-03T19:23:16Z","timestamp":1556911396000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0969806X01005060"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2002,7]]},"references-count":24,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2002,7]]}},"alternative-id":["S0969806X01005060"],"URL":"https:\/\/doi.org\/10.1016\/s0969-806x(01)00506-0","relation":{},"ISSN":["0969-806X"],"issn-type":[{"value":"0969-806X","type":"print"}],"subject":[],"published":{"date-parts":[[2002,7]]}}}