Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch-Reference-Cited by-同舟云学术

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Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch

Published:2023-03 Issue: Volume:341 Page:111312
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kadival Amaresh,Mitra Jayeeta^ORCID,Kaushal Manish

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Approved Methods of the American Association of Cereal Chemists,2012

2. Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration;Albano;Food Hydrocolloids,2014

3. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;J. Food Eng.,2019

4. Official Methods of Analysis,1990

5. Pasting, paste, and gel properties of starch–hydrocolloid combinations;Bemiller;Carbohydr. Polym.,2011

Cited by 11 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. Potato flour‐based film: Effect of gelatine on the rheological, thermal, mechanical and barrier properties;International Journal of Food Science & Technology;2024-07-10

2. Towards the development of foods 3D printer: Trends and technologies for foods printing;Heliyon;2024-07

3. 3D printing of rice starch incorporated peanut protein isolate paste: Rheological characterization and simulation of flow properties;Innovative Food Science & Emerging Technologies;2024-06

4. Personalized transformation of 3D printing for traditional multi-material food with stuffing：A review;Food Bioscience;2024-06

5. Effect of Soy Protein Isolate on Pasting, Rheological, and Textural Attributes of Potato Starch;Starch - Stärke;2024-03-18

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