Rheological behavior of cooked rice flour dispersions in steady and dynamic shear-Reference-Cited by-同舟云学术

Rheological behavior of cooked rice flour dispersions in steady and dynamic shear

Published:2004-12 Issue:3 Volume:65 Page:363-370
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chun S.Y.,Yoo B.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. AOAC (1984). Official methods of analysis of the Association of Official Analytical Chemists (14th ed.). Arlington, USA: Association of Official Analytical Chemists Inc

2. Steady shear rheology of rice-blackgram suspensions and suitability of rheological models;Bhattacharya;Journal of Food Engineering,1997

3. Flow behavior of cooked maize flour suspensions and applicability of mathematical models;Bhattacharya;Journal of Food Process Engineering,1994

4. Rheology of cooked debranned maize flour suspensions;Bhattacharya;Journal of Food Engineering,1996

5. Flow properties of Babao puree and concentrates;Castaldo;Journal of Texture Studies,1990

Cited by 48 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. Enhancement of 3D‐printability of zucchini puree by rice flour addition;International Journal of Food Science & Technology;2024-09-12

2. Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour;Food Research International;2023-11

3. Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions;Food Hydrocolloids;2023-04

4. Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake;Cereal Chemistry;2021-09-29

5. Isolation of pectin from kinnow peels and its characterization;Food and Bioproducts Processing;2020-11