Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference31 articles.
1. Ahmed, J., Al-Ruwaih, N., Mulla, M., Rahman, M. H. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate. LWT 91: 191-197 (2018)
2. Ahmed, J., & Ramaswamy, H. S. Effect of hydrostatic pressure and temperature on rheological characteristics of [alpha]-lactalbumin. Australian Journal of Dairy Technology. 58: 233. (2003)
3. Ahmed, J., & Thomas, L. Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour. Journal of Food Measurement and Characterization. 14: 401-410 (2020)
4. Ahmed, J., Mulla, M. Z., Arfat, Y. A., Kumar, V. Effects of high‐pressure treatment on functional, rheological, thermal and structural properties of Thai Jasmine rice flour dispersion. Journal of Food Processing and Preservation. 41: e12964 (2017)
5. Ahmed, J., Ramaswamy, H. S., Alli, I., Ngadi, M. Effect of high pressure on rheological characteristics of liquid egg. LWT Food Science and Technology. 36: 517–524 (2003)
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献