A rheological approach to 3D printing of plasma protein based doughs-Reference-Cited by-同舟云学术

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A rheological approach to 3D printing of plasma protein based doughs

Published:2021-01 Issue: Volume:288 Page:110255
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Álvarez-Castillo Estefanía,Oliveira Sonia,Bengoechea Carlos,Sousa Isabel,Raymundo Anabela,Guerrero Antonio

Funder

Ministerio de Ciencia e Innovación

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Factors influencing rheological and textural qualities in chocolate - a review;Afoakwa;Trends Food Sci. Technol.,2007

2. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates;Afoakwa;J. Food Eng.,2008

3. From egg yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis;Aguilar;Food Hydrocolloids,2011

4. Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?;Aguilar;Food Hydrocolloids,2019

5. Composites from by-products of the food industry for the development of superabsorbent biomaterials;Álvarez-Castillo;Food Bioprod. Process.,2020

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