Effect of pH and temperature on rheological and calorimetric behavior of desert truffles (Terfezia claveryi)-Reference-Cited by-同舟云学术

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Effect of pH and temperature on rheological and calorimetric behavior of desert truffles (Terfezia claveryi)

Published:2013-12 Issue:2 Volume:54 Page:1813-1820
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ahmed Jasim

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Applicability of time-temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose Part II;Ahmed;Journal of Food Engineering,2012

2. Oscillatory rheology of lentil starch/nanoclay blend suspension: Applicability of time-temperature superposition;Ahmed;International Journal of Food Properties,2014

3. Thermal and rheological properties of L-polylactide/polyethylene glycol/silicate nanocomposites films;Ahmed;Journal of Food Science,2010

4. Antioxidant components and antioxidant/antiradical activities of desert truffle (Tirmania nivea) from various Middle Eastern origins;Al-Laith;Journal of Food Composition and Analysis,2010

5. Effect of different treatment processes and preservation methods on the quality of truffles: I. Conventional methods (drying/freezing);Al-Ruqaie;Journal of Food Processing & Preservation,2006

Cited by 3 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 Drying on Rheological, Thermal, and Structural Properties of Desert Truffles (Terfezia Claveryi) Powder Dispersions;International Journal of Food Properties;2015-05-27

2. Effect of particle size and temperature on rheology and creep behavior of barley β-d-glucan concentrate dough;Carbohydrate Polymers;2014-10

3. Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions;Carbohydrate Polymers;2014-03

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