A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions-Reference-Cited by-同舟云学术

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions

Published:2014-04-16 Issue:3 Volume:13 Page:241-260
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Moelants Katlijn R.N.¹,Cardinaels Ruth²,Van Buggenhout Sandy¹,Van Loey Ann M.¹,Moldenaers Paula²,Hendrickx Marc E.¹

Affiliation:

1. Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe); Dept. of Microbial and Molecular Systems (M2S), KU Leuven; Kasteelpark Arenberg 22 PB 2457 3001 Leuven Belgium

2. Soft Matter, Rheology and Technology; Dept. of Chemical Engineering, KU Leuven; Willem de Croylaan 46 PB 2423 3001 Leuven Belgium

Publisher

Wiley

Subject

Food Science

Reference187 articles.

1. Rheological characteristics and kinetics of colour degradation of green chilli puree;Ahmed;J Food Engr,2000

2. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed;Intl J Food Sci Tech,2005

3. Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree;Ahmed;J Food Engr,2013

4. Splitting of pectin chain molecules in neutral solutions;Albersheim;Arch Biochem Biophys,1960

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