Rheological characterization of full-fat and low-fat glaze materials for foods-Reference-Cited by-同舟云学术

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Rheological characterization of full-fat and low-fat glaze materials for foods

Published:2016-02 Issue: Volume:171 Page:57-66
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Meza Bárbara E.,Peralta Juan Manuel,Zorrilla Susana E.

Funder

Universidad Nacional del Litoral

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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

3. Simulation of coating process: rheological approach in combination with artificial neural network;Bhattacharya;J. Texture Stud.,2007

4. Dynamics of polymeric fluids;Bird,1987

5. The effect of a commercial extended egg albumen on the microstructure of icing;Buckman;Food Sci. Technol. Int.,2002

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1. Quality characterisation of cake glazes containing tropical fruit seed powders;Czech Journal of Food Sciences;2024-08-28

2. Lecithin;Fat Mimetics for Food Applications;2023-05-06

3. Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods;Food Hydrocolloids;2021-08

4. Rheological characterisation of full-fat and reduced-fat aerated icings;LWT;2021-05

5. Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective;Trends in Food Science & Technology;2020-12

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