The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques-Reference-Cited by-同舟云学术

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

Published:2023-09 Issue: Volume:142 Page:108814
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Van Audenhove J.,Bernaerts T.,Putri N.I.,Van Loey A.M.,Hendrickx M.E.

Funder

Fonds Wetenschappelijk Onderzoek

KU Leuven

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference114 articles.

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3. Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient;Atencio;Innovative Food Science & Emerging Technologies,2021

4. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear;Augusto;Journal of Food Engineering,2012

5. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule;Augusto;Journal of Food Engineering,2013

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