A rheological characterisation of mashed potatoes enriched with soy protein isolate-Reference-Cited by-同舟云学术

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A rheological characterisation of mashed potatoes enriched with soy protein isolate

Published:2012-08 Issue:4 Volume:133 Page:1274-1282
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alvarez María Dolores,Fernández Cristina,Olivares María Dolores,Canet Wenceslao

Funder

Spanish Ministry of Science and Innovation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends;Alvarez;Journal of the Science of Food and Agriculture,2009

2. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: influence of freezing and cryoprotectants;Alvarez;Journal of Food Engineering,2011

3. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari ges from frozen squid surimi made by two methods;Campo-Deaño;Journal of Food Engineering,2010

4. Quality and stability of frozen vegetables;Canet,1989

5. Isolated soy protein: Technology, properties and applications;Egbert,2004

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