Structure and function of food products: A review-Reference-Cited by-同舟云学术

Structure and function of food products: A review

Published:2014-01 Issue:1 Volume:1 Page:3-23
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Heertje I.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference74 articles.

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2. Compression strength of dairy gels and microstructural interpretation;Aguilera;Journal of Food Science,1991

3. A moving optical fibre technique for structure analysis of heterogeneous products: Application to different food stuffs;Akkerman;Food Structure,1992

4. Effects of emulsifiers on protein–fat interaction in ice cream mix during ageing. I: Quantitative analysis;Barford;Fat Science Technology,1991

5. A moving optical fibre technique for structure analysis of heterogeneous products: Application to the determination of the bubble-size distribution in liquid foams;Bisperink;Food Structure,1992

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