Binders in foods: Definition, functionality, and characterization

Author:

Herz Eva,Moll Pascal,Schmitt Christophe,Weiss J.

Funder

Bundesministerium fur Wirtschaft und Energie

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference161 articles.

1. Stickiness in foods: A review of mechanisms and test methods;Adhikari;International Journal of Food Properties,2001

2. Advances in food rheology and its applications;Ahmed,2016

3. Effect of hydroxypropyl methylcellulose on rheological properties, coating pickup, and oil content of rice flour-based batters;Amboon;Food and Bioprocess Technology,2012

4. Effect of whey powder, skim milk powder and their combination on yield and textural properties of meat patties;Andiç;International Journal of Agriculture and Biology,2010

5. Characterization of fish gelatin–gum Arabic complex coacervates as influenced by phase separation temperature;Anvari;International Journal of Biological Macromolecules,2015

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