Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product-Reference-Cited by-同舟云学术

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Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product

Published:2022-03-17 Issue:4 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ospina‐Casas Karen‐Gisseth¹²,Laguado‐Escobar Daniel‐Andrés²,Narváez‐Cuenca Carlos‐Eduardo³^ORCID

Affiliation:

1. Departamento de Ciencias Agrarias, Facultad de agronomía Universidad Nacional de Colombia, Sede Bogotá Bogotá Colombia

2. Área de investigación, Desarrollo e innovación Quala S.A. Bogotá DC Colombia

3. Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias Universidad Nacional de Colombia, Sede Bogotá Bogotá Colombia

Funder

Research and Development

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16440

Reference49 articles.

1. Yield stress components of waxy corn starch–xanthan mixtures: Effect of xanthan concentration and different starches

2. Pectic polysaccharides with different structural characteristics as inhibitors of pancreatic lipase

3. Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions

4. Effect of CMC addition on steady and dynamic shear rheological properties of binary systems of xanthan gum and guar gum

5. Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

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. Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures;Foods;2022-07-24

2. Rheological characteristics of reconstituted freeze‐dried dragon fruit pulp powder: Effect of concentration and temperature;Journal of Food Processing and Preservation;2022-05-09

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