The impact of inulin addition and high‐pressure processing on physical characteristics of strawberry‐flavoured egg white pudding-Reference-Cited by-同舟云学术

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The impact of inulin addition and high‐pressure processing on physical characteristics of strawberry‐flavoured egg white pudding

Published:2023-01-11 Issue:3 Volume:58 Page:1230-1240
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ngamlerst Chattraya¹,Vatthanakul Suteera¹²^ORCID,Leelawat Bootsrapa¹²,Supawong Supattra¹²,Prinyawiwatkul Witoon³^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Science and Technology Thammasat University Klong Luang Pathumthani 12121 Thailand

2. Thammasat University Center of Excellence in Food Science and Innovation Klong Luang Pathumthani 12121 Thailand

3. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16272

Reference40 articles.

1. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

2. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

3. Effect of inulin andLactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse

4. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

5. Preparation and characterization of a novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions

Cited by 2 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. Comparative investigation of various protein or protein-based powders addition on texture properties of egg white and yolk gels;International Journal of Food Properties;2024-06-15

2. Effect of extraction methods on the chemical, structural, and rheological attributes of fructan derived from Arctium lappa L. roots;Carbohydrate Polymers;2024-01

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