Author:
Ma Yizhou,Schutyser Maarten A.I.,Boom Remko M.,Zhang Lu
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference25 articles.
1. Chapter 9 - time–temperature superposition principle and its application to biopolymer and food rheology;Ahmed,2017
2. Thermoreversible gelation of solutions of syndiotactic poly(methyl methacrylate) in toluene: A two-step mechanism;Berghmans;Macromolecules,1994
3. Hydrocolloid gel particles: formation, characterization, and application;Burey;Critical Reviews in Food Science and Nutrition,2008
4. The rheology of gelatin hydrogels modified by κ-carrageenan;Derkach;LWT - Food Science and Technology,2015
5. Process cheese: Scientific and technological aspects—A review;Kapoor;Comprehensive Reviews in Food Science and Food Safety,2008
Cited by
7 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