Rheology and tribology properties of cereal and legume flour paste from different botanical origins-Reference-Cited by-同舟云学术

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Rheology and tribology properties of cereal and legume flour paste from different botanical origins

Published:2020-10-30 Issue:12 Volume:85 Page:4130-4140
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Pang Zhihua¹²,Cao Jinnuo¹,Li He¹,Chen Cunshe¹,Liu Xinqi¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing 100048 China

2. Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University (BTBU) Beijing 100048 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15501

Reference34 articles.

1. Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes

2. Nutrient composition, protein quality and antinutritional factors of some varieties of dry beans (Phaseolus vulgaris) grown in Burundi

3. Lubrication Properties of Protein Aggregate Dispersions in a Soft Contact

4. Oat Gum and ?-Glucan Extraction from Oat Bran and Rolled Oats: Temperature and pH Effects

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1. Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development;Journal of Texture Studies;2024-08

2. Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée;Molecules;2024-04-20

3. Improving the swallowability of representative foods for the elderly and people with dysphagia;Journal of Texture Studies;2024-02

4. Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels;Food and Bioprocess Technology;2023-11-20

5. Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder;Foods;2023-07-13

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