Short-term high temperature with shear produces tomato suspensions with desirable rheological properties-Reference-Cited by-同舟云学术

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Short-term high temperature with shear produces tomato suspensions with desirable rheological properties

Published:2021-12 Issue: Volume:311 Page:110736
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Fang Fang^ORCID,Reuhs Bradley L.^ORCID,Xu Qin

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes;Anthon;Food Chem.,2012

2. Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice;Anthon;J. Agric. Food Chem.,2002

3. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: creep and recovery behaviours;Augusto;Food Res. Int.,2013

4. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: time-dependent and steady-state shear;Augusto;J. Food Eng.,2012

5. Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing;Bayod;Food Res. Int.,2011

Cited by 3 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. Rheology of liquid foods under shear flow conditions: Recently used models;Journal of Texture Studies;2023-09-19

2. Transcriptome analyses show changes in heat-stress related gene expression in tomato cultivar ‘Moneymaker’ under high temperature;Journal of Plant Biochemistry and Biotechnology;2022-10-05

3. Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice;Innovative Food Science & Emerging Technologies;2022-08

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