Physicochemical properties of the sesame paste produced by a novel process technology

Physicochemical properties of the sesame paste produced by a novel process technology—ball milling

Published:2022-10 Issue:11 Volume:57 Page:7254-7266
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Jin Lei¹,Zhao Xiao‐Juan¹,Zhao Yu¹,Gao Shen‐Ao¹,Liu Hua‐Min¹^ORCID,Ma Yu‐Xiang¹,Wang Xue‐De¹,Hou Li‐Xia¹^ORCID

Affiliation:

1. College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China

Funder

Henan Provincial Science and Technology Research Project

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16074

Reference49 articles.

1. Modelling the time-dependent rheological behavior of semisolid foodstuffs

2. Flow properties of sweetened sesame paste (halawa tehineh)

3. Rheological characterization of milled sesame (tehineh)

4. Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart

5. PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS

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