Effect of some hydrocolloids on the serum separation of different formulated ketchups-Reference-Cited by-同舟云学术

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Effect of some hydrocolloids on the serum separation of different formulated ketchups

Published:2007-07 Issue:2 Volume:81 Page:437-446
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Şahin H.,Özdemir F.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Hydrocolloid gums-Part I: natural products;Alexander;Cereal Foods World,1999

2. Hydrocolloid gums-Part II: synthetic products;Alexander;Cereal Foods World,1999

3. The role of pulp interparticle interaction in determining tomato juice viscosity;Beresovsky;Journal of Food Processing and Preservation,1995

4. Effects of preparation and milling on consistency of tomato juice and puree;Crandall;Journal of Food Science,1975

5. Effect of concentration on the rheology and serum separation of tomato suspensions;Den Ouden;Journal of Texture Studies,2002

Cited by 22 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. Textural and Rheological Properties of Sliceable Ketchup;Gels;2023-03-14

2. Development of Ketchup and Mayonnaise Made with Modified Starch;Journal of the Korean Society of Food Science and Nutrition;2022-01-31

3. EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI;Latin American Applied Research - An international journal;2021-03-20

4. Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling;Journal of Food Process Engineering;2021-03-15

5. EFFECT OF DIFFERENT TYPES AND CONCENTRATIONS OF HYDROCOLLOIDS ON PASTING, HYDRATION AND SURFACE ACTIVE PROPERTIES OF PIGEON PEA FLOUR;Carpathian Journal of Food Science and Technology;2021-02-28

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