Stability and dynamic rheological characterization of spread developed based on pistachio oil-Reference-Cited by-同舟云学术

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Stability and dynamic rheological characterization of spread developed based on pistachio oil

Published:2013-05 Issue: Volume:56 Page:133-139
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Mousazadeh Morad,Mousavi Seyed Mohammad,Emam-Djomeh Zahra,HadiNezhad Mehri,Rahmati Naghmeh

Funder

Council for Research at the Campus of Agriculture and Natural Resources of the University of Tehran

Research Council of the University of Tehran

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

1. QUANTITATIVE MEASUREMENT OF FOOD SPREADABILITY USING THE VANE METHOD

2. Microbeam X-ray Diffraction Study of Granular Crystals Formed in Water-in-Oil Emulsion

3. Fatty Acid Composition of Pistachio Nuts in Turkey

4. LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTS

5. Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks

Cited by 9 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. Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis;Food Science & Nutrition;2023-08-23

2. Rheological and tribological characterization of different commercial hazelnut‐based spreads;Journal of Texture Studies;2022-01-09

3. Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design;Food and Nutrition Sciences;2022

4. Development of new eggplant spread product: A rheological and chemical characterization;Heliyon;2021-08

5. OUP accepted manuscript;Journal of AOAC International;2021

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