Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition
Author:
Publisher
Wiley
Subject
Food Science
Reference30 articles.
1. Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made of different native starches;Arocas;Food Hydrocolloids,2009
2. Clean label starches as thickeners in white sauces;Arocas;Shearing, heating and freeze/thaw stability. Food Hydrocolloids,2009
3. Influence of corn starch type in the rheological properties of a white sauce after heating and freezing;Arocas;Food Hydrocolloids,2009
4. The role of friction in perceived oral texture;de Wijk;Food Qual Prefer,2005
5. Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises;de Wijk;Food Qual Prefer,2007
Cited by 9 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. Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers;Journal of Texture Studies;2023-04-03
2. Comparative study on the application of chemically modified corn and pearl millet starches in white sauce;Journal of Food Processing and Preservation;2020-02-13
3. Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability;Journal of Food Science;2019-07-17
4. Effect of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods;Koku in Food Science and Physiology;2019
5. On the road to understanding and control of creaminess perception in food colloids;Food Hydrocolloids;2018-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3