Adhesion, Cohesion, and Friction Estimated from Combining Cutting and Peeling Test Results for Thin Noodle Sheets-Reference-Cited by-同舟云学术

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Adhesion, Cohesion, and Friction Estimated from Combining Cutting and Peeling Test Results for Thin Noodle Sheets

Published:2015-01-20 Issue:2 Volume:80 Page:E370-E376
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wu Kao¹²,Gunaratne Anil¹³,Collado Lilia S.¹,Corke Harold¹⁴,Lucas Peter W.²

Affiliation:

1. School of Biological Sciences; Univ. of Hong Kong; Pokfulam Rd. Hong Kong

2. Dept. of Bioclinical Sciences; Faculty of Dentistry; P.O. Box 24923, Safat 13110, Kuwait Univ Kuwait

3. Faculty of Agricultural Sciences; Sabaragamuwa Univ. of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka

4. Glyn O. Philips Hydrocolloid Research Centre at HUT; Hubei Univ. of Technology; Wuhan 430068 China

Publisher

Wiley

Subject

Food Science

Reference50 articles.

1. Stickiness in foods: a review of mechanisms and test methods;Adhikari;Int J Food Prop,2001

2. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles;Baik;Cereal Chem,1994

3. Noodle quality as related to sorghum starch properties;Beta;Cereal Chem,2001

4. The lubricating properties of human whole saliva;Bongaerts;Tribol Lett,2007

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