Rheological properties of soy protein isolate solution for fibers and films-Reference-Cited by-同舟云学术

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Rheological properties of soy protein isolate solution for fibers and films

Published:2017-03 Issue: Volume:64 Page:149-156
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Pengchao,Xu Helan,Zhao Yi,Yang Yiqi^ORCID

Funder

US Department of Agriculture-National Institute of Food and Agriculture

USDA Hatch Act

Agricultural Research Division at the University of Nebraska-Lincoln

University of Nebraska-Lincoln

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Modelling the time-dependent rheological behavior of semisolid foodstuffs;Abu-Jdayil;Journal of Food Engineering,2003

2. Rheological characterization of milled sesame (tehineh);Abu-Jdayil;Food Hydrocolloids,2002

3. Time-dependent flow properties of starch–milk–sugar pastes;Abu-Jdayil;European Food Research and Technology,2003

4. Relationships between different hydration properties of commercial and laboratory soybean isolates;Añón;Journal of Agricultural and Food Chemistry,2001

5. Unique gelation behavior of cellulose in NaOH/urea aqueous solution;Cai;Biomacromolecules,2006

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