Impacts of the size distributions and protein contents of the native wheat powders in their structuration behaviour by wet agglomeration-Reference-Cited by-同舟云学术

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Impacts of the size distributions and protein contents of the native wheat powders in their structuration behaviour by wet agglomeration

Published:2018-02 Issue: Volume:219 Page:29-37
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bellocq Bettina,Duri Agnès,Cuq Bernard,Ruiz Thierry

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. AACC, 2000. American Association of Cereal Chemists, Official M. ed, The Association, St. Paul, MN, USA.

2. Directives générales pour le dosage de l'azote avec minéralisation selon la méthode Kjeldahl;AFNOR,1970

3. Other traditional durum derived products;Abecassis,2012

4. Die Plastizität der Tone;Atterberg;Int. Mitteilungen Für Bodenkd,1911

5. Influence of liquid binder dispersion on agglomeration in an intensive mixer;Ax;Powder Technol.,2008

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1. Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins;Food Research International;2023-02

2. Impact of the agglomeration process on the flow, reconstitution, and antioxidant properties of an Andean berry powder mix;Journal of Berry Research;2022-09-08

3. Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing;Foods;2022-03-22

4. Analysis of the compressibility of edible powders under low pressure;Journal of Food Engineering;2022-03

5. Cellulose derivatives agglomerated in a fluidized bed: Physical, rheological, and structural properties;International Journal of Biological Macromolecules;2021-06

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