Heat‐ and shear‐reversible networks in food: A review-Reference-Cited by-同舟云学术

Heat‐ and shear‐reversible networks in food: A review

Published:2022-06-28 Issue:4 Volume:21 Page:3405-3435
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Kierulf Arkaye V.¹²^ORCID,Whaley Judith K.²^ORCID,Liu Weichang²^ORCID,Smoot James T.²^ORCID,Jenab Ehsan²^ORCID,Perez Herrera Mariana²^ORCID,Abbaspourrad Alireza¹^ORCID

Affiliation:

1. Department of Food Science, College of Agriculture and Life Sciences Cornell University Ithaca New York USA

2. Tate & Lyle Solutions USA LLC Hoffman Estates Illinois USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12988

Reference200 articles.

1. High-Pressure-Induced Rheological Changes of Low-Methoxyl Pectin plus Micellar Casein Mixtures

2. Gelation of ι-Carrageenan and Micellar Casein Mixtures under High Hydrostatic Pressure

3. “Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation

4. Expectations of Additive Manufacturing for the Decade 2020–2030

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