Oscillatory Rheology of Lentil Starch/Nanoclay Blend Suspension: Applicability of Time-Temperature Superposition-Reference-Cited by-同舟云学术

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Oscillatory Rheology of Lentil Starch/Nanoclay Blend Suspension: Applicability of Time-Temperature Superposition

Published:2013-09-20 Issue:1 Volume:17 Page:125-138
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ahmed Jasim

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.615084

Reference30 articles.

1. Effects of Yam Starch Films on Storability and Quality of Fresh Strawberries (Fragaria ananassa)

2. Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources

3. Thermoplastic corn starch/clay hybrids: Effect of clay type and content on physical properties

4. Biofibres, biodegradable polymers and biocomposites: An overview

5. Control of Biodegradability of Polylactide via Nanocomposite Technology

Cited by 6 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

1. A Comprehensive Review of the Rheological Properties of Lentil Flour and Starch for Food Applications;Legume Science;2024-08-21

2. Rheological Properties of Lentil Protein and Starch;Lentils;2023-06-23

3. Characterization of nutritional and functional properties of “Blanco Sinaloa” chickpea (Cicer arietinum L.) variety, and study of the rheological behavior of hummus pastes;Journal of Food Science and Technology;2019-12-14

4. Structural properties of gluten modified by ascorbic acid and transglutaminase;International Journal of Food Properties;2017-08-04

5. Effect of pH and temperature on rheological and calorimetric behavior of desert truffles (Terfezia claveryi);Food Research International;2013-12

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