Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties-Reference-Cited by-同舟云学术

Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties

Published:1990-03 Issue:2 Volume:55 Page:537-542
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KAHN R.,STEHLI D.,WEI L.S.,STEINBERG M.P.,YAMASHITA N.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06804.x/fullpdf

Reference28 articles.

1. Interaction of Sucrose with Starch During Dehydration as Shown by Water Sorption

2. Interaction of Solutes with Raw Starch during Desorption as shown by Water Retention

3. SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONS

4. L.L. Forster, 1977 . Rheological properties of whole soybean milk and drum dried full-fat soy flour . M.S. thesis , University of Illinois, Urbana, IL.

Cited by 26 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. Condition assessment of in-service SAE 10W-30 lubricating oil using spectroscopic and rheological analyses;Sādhanā;2022-10-29

2. Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach;European Journal of Lipid Science and Technology;2017-03-20

3. Recycled palm oil spoilage: Correlation between physicochemical properties and oleophilicity;AIP Conference Proceedings;2016

4. PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF AVOCADO OILS;Ciência e Agrotecnologia;2015-08

5. EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES;Journal of Food Process Engineering;2010-04