The complete, verified bibliography behind every factual and quantitative claim made across SLOP3358 — grouped by topic, with the modules that cite each source.

Every citation on this site was checked against a real publisher or journal record before publication — see the academic integrity policy. This page is the complete list; Resources links to a short topic-grouped starting point drawn from the same list for students who want a jumping-off point rather than a full bibliography.

A citation appearing here does not mean every number attributed to it in a module is a direct quotation or a measured value from that source — many module figures are clearly labelled illustrative or synthetic, constructed to sit within the ranges these sources establish (see each module’s own “Data provenance” note). The reference itself, and the general behaviour it describes, are real.

Rheology and flow behaviour#

• Steffe, J.F. (1996). Rheological Methods in Food Process Engineering, 2nd ed. Freeman Press, East Lansing, MI.

  Cited in Module 1, Module 2 and Module 10.

• Walstra, P. (2003). Physical Chemistry of Foods. Marcel Dekker, New York.

  Cited in Module 1, Module 2, Module 3, Module 4, Module 6, Module 7 and Module 8.

Gels, networks and emulsions#

• BeMiller, J.N. & Whistler, R.L. (Eds.) (2009). Starch: Chemistry and Technology, 3rd ed. Academic Press.

  Cited in Module 4.

• Flory, P.J. (1941). “Molecular Size Distribution in Three Dimensional Polymers. I. Gelation.” Journal of the American Chemical Society 63(11), 3083–3090. https://doi.org/10.1021/ja01856a061

  Cited in Module 5.

• Stockmayer, W.H. (1944). “Theory of Molecular Size Distribution and Gel Formation in Branched Polymers. II. General Cross Linking.” Journal of Chemical Physics 12(4), 125–131.

  Cited in Module 5.

• Winter, H.H. & Chambon, F. (1986). “Analysis of Linear Viscoelasticity of a Crosslinking Polymer at the Gel Point.” Journal of Rheology 30(2), 367–382.

  Cited in Module 5.

• McClements, D.J. (2015). Food Emulsions: Principles, Practices, and Techniques, 3rd ed. CRC Press.

  Cited in Module 6.

Transport and kinetics#

• Singh, R.P. & Heldman, D.R. Introduction to Food Engineering, 5th ed. Academic Press.

  Cited in Module 3 and Module 7.

• Damodaran, S. & Parkin, K.L. (Eds.) (2017). Fennema’s Food Chemistry, 5th ed. CRC Press.

  Cited in Module 8.

Glass transitions and stability#

• Gordon, M. & Taylor, J.S. (1952). “Ideal Copolymers and the Second-Order Transitions of Synthetic Rubbers. I. Non-Crystalline Copolymers.” Journal of Applied Chemistry 2(9), 493–500.

  Cited in Module 9, Module 12 and the lecture Crispness Is a Metastable State; the equation it establishes drives the Crispness Phase Diagram instrument.

• Roos, Y.H. Phase Transitions in Foods, 2nd ed. Academic Press.

  Cited in Module 9, Module 11, Module 12 and the lecture Crispness Is a Metastable State.

• Williams, M.L., Landel, R.F. & Ferry, J.D. (1955). “The Temperature Dependence of Relaxation Mechanisms in Amorphous Polymers and Other Glass-Forming Liquids.” Journal of the American Chemical Society 77(14), 3701–3707. https://doi.org/10.1021/ja01619a008

  Cited in Module 11 and the lecture Crispness Is a Metastable State.