Time-dependent rheological behavior of pineapple pulp foam and its relationship with foaming properties and quality attributes of dried powder-Reference-Cited by-同舟云学术

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Time-dependent rheological behavior of pineapple pulp foam and its relationship with foaming properties and quality attributes of dried powder

Published:2023-01 Issue: Volume:336 Page:111208
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Begum Arjuara,Kalita Dipsikha,Bhattacharya Suvendu,Srivastava Brijesh^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Optimization of foaming properties and foam mat drying of muskmelon using soy protein;Asokapandian;J. Food Process. Eng.,2016

2. Optimization of foaming parameters and investigating the effects of drying temperature on the foam-mat drying of shrimp (Penaeus indicus);Azizpour;Dry. Technol.,2014

3. Time-dependent rheological characteristics of pineapple jam;Basu;Int. J. Food Eng.,2007

4. Yield stress and time-dependent rheological properties of mango pulp;Bhattacharya;J. Food Sci.,1999

5. Rheology of Bengal gram (Cicer arietinum) flour suspensions;Bhattacharya;J. Food Eng.,1992

Cited by 1 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. Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures;Foods;2023-06-28

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