Effects of starch properties on rheological characteristics of starch/meat complexes
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs;Amemiya;Journal of Food Engineering,1992
2. Official methods of analysis;AOAC,1990
3. Starch and amylopectin: effect of solutes on their calorimetric behavior;Bello-Pérez;Food Chemistry,1995
4. Starch and egg white influence on properties of bologna sausage as related to fat content;Carballo;Journal of Food Science,1995
5. Morphology and texture of bologna sausage as related to content of fat, starch and egg white;Carballo;Journal of Food Science,1996
Cited by 45 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. Effect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of <i>keropok lekor</i>;Uchenye Zapiski Kazanskogo Universiteta Seriya Estestvennye Nauki;2024-07-08
2. In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan;International Journal of Biological Macromolecules;2023-12
3. Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan;Meat Science;2023-10
4. 3D printing based on meat materials: Challenges and opportunities;Current Research in Food Science;2023
5. Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly;Journal of Food Engineering;2022-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3