Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour-Reference-Cited by-同舟云学术

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Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour

Published:2021-03 Issue: Volume:112 Page:106373
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Boulemkahel S.,Betoret E.,Benatallah L.,Rosell C.M.

Funder

Spanish Ministry of Science and Innovation

European Regional Development Fund

Generalitat Valenciana

Juan de la Cierva Incorporación

Algerian Ministry of Higher Education and Scientific Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Approved methods of the American association of cereal chemists. Methods 30-10.01 and 61-02.01,2012

2. Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements;Aguayo;Journal of Food Quality,2017

3. Functional performance of a resistant starch ingredient modiﬁed using a microﬂuidizer;Augustin;Innovative Food Science & Emerging Technologies,2008

4. Electrical conductivity: A new tool for the determination of high hydrostatic pressure-induced starch gelatinization;Bauer;Innovative Food Science & Emerging Technologies,2004

5. Effects of pressure homogenization on particle size and the functional properties of citrus juices;Betoret;Journal of Food Engineering,2009

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