Author:
Chivero Peter,Gohtani Shoichi,Yoshii Hidefumi,Nakamura Akihiro
Funder
Fuji Oil Co. Ltd.
Food Science and Research Institute
Tsukuba R & D Center
Reference34 articles.
1. Gum arabic is a kind of arabino-galactan-protein;Akiyama;Agricultural Biological Chemistry,1984
2. Functional properties of some fat-replacers and their uses in preparation of reduced-fat mayonnaise;Al-Sayed;World Journal of Dairy and Food Science,2012
3. Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behaviour;Bellalta;LWT - Food Science and Technology,2012
4. Rheology of cooked debranned maize flour suspensions;Bhattacharya;Journal of Food Engineering,1996
5. Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches;Bhosale;Carbohydrate Polymers,2006
Cited by
84 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