Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel-Reference-Cited by-同舟云学术

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Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel

Published:2021-08-06 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Boopathy Bhavadharini¹^ORCID,Stephen Jaspin¹^ORCID,Rajan Anbarasan¹^ORCID,Radhakrishnan Mahendran¹^ORCID

Affiliation:

1. Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15853

Reference47 articles.

1. Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser: a Case Study Using Rice Flour

Cited by 10 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. The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics;Food Science & Nutrition;2023-06-07

2. Fabrication, properties and applications of xerogels in food processing;Journal of Agriculture and Food Research;2023-03

3. Plasma processing: a sustainable technology in agri-food processing;Sustainable Food Technology;2023

4. Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior;Journal of Food Science;2022-12-29

5. Changes in qualitative characteristics of garden thyme (Thymus vulgaris L.) as affected by cold plasma;Journal of Applied Research on Medicinal and Aromatic Plants;2022-12

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