Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume-Reference-Cited by-同舟云学术

Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume

Published:2020-08 Issue: Volume:278 Page:109950
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Willemsen Katleen L.D.D.,Panozzo Agnese,Moelants Katlijn,Wallecan Joël,Hendrickx Marc

Funder

IWT, Belgium

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

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