Modeling the rheological properties of currant paste as a function of plasticizers concentration, storage temperature and time and process temperature-Reference-Cited by-同舟云学术

Modeling the rheological properties of currant paste as a function of plasticizers concentration, storage temperature and time and process temperature

Published:2019-02 Issue: Volume:116 Page:1357-1365
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nikolidaki Eirini K.,Mandala Ioanna^ORCID,Zogzas Nikolaos P.,Karathanos Vaios T.

Funder

Agricultural Cooperatives Union

European Social Fund

National Strategic Reference Framework

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Effect of temperature on dynamic rheology and colour degradation kinetics of date paste;Ahmed;Food and Bioproducts Processing,2005

2. Physico-chemical properties of commercial date pastes (Phoenix dactylifera);Ahmed;Journal of Food Engineering,2006

3. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends;Alpaslan;Journal of Food Engineering,2002

4. Advances in multi-purpose drying operations with phase and state transitions;Alves-Filho;Drying Technology,2006

5. Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp;Augusto;Journal of Food Engineering,2012

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. Physical Properties and Molecular Interactions Applied to Food Processing and Formulation;Processes;2023-07-21

2. Structure, rheology, and tribology of date fruit paste procured from different date palm cultivars;Journal of Food Process Engineering;2021-10-05

3. Rheological Properties of Meat Sauces as Influenced by Temperature;Food and Bioprocess Technology;2021-09-30