Effect of Enzyme Homogenization on the Physical Properties of Carrot Cell Wall Suspensions-Reference-Cited by-同舟云学术

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Effect of Enzyme Homogenization on the Physical Properties of Carrot Cell Wall Suspensions

Published:2015-02-27 Issue:6 Volume:8 Page:1377-1385
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Sankaran Ashwin K,Nijsse Jaap,Bialek Lucy,Bouwens Liesbeth,Hendrickx Marc E,Van Loey Ann M.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-015-1481-4.pdf

Reference20 articles.

1. Anastasakis, M., Lindamood, J., Chism, G., Hansen, P. (1987). Enzymatic hydrolysis of carrot for extraction of a cloud-stable juice. Food Hydrocolloids, 1(3), 247–261.

2. Barnes, H.A. (1995). A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: its cause, character, and cure. Journal of Non-Newtonian Fluid Mechanics, 56(3), 221–251.

3. Carpita, N. C., & Gibeaut, D.M. (1993). Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of the walls during growth. The Plant Journal, 3(1), 1–30.

4. Cosgrove, D. J. (2000). Expansive growth of plant cell walls. Plant Physiology and Biochemistry, 38(1–2), 109–124.

5. Cosgrove, D. J. (2005). Growth of the plant cell wall. Nature Reviews Molecular Cell Biology, 6(11), 850–861.

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