INFLUENCE OF AROMA COMPOUNDS ON THE MECHANICAL PROPERTIES OF STARCH-BASED FOOD SYSTEMS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2000.tb00292.x/fullpdf
Reference20 articles.
1. SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
2. Release and Perception of Isoamyl Acetate from a Starch-Based Food Matrix
3. Gelation of low concentration starch systems induced by starch emulsifier complexation
4. A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures
Cited by 16 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. Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms;Journal of Applied Polymer Science;2020-01-25
2. FREEZE-THAW STABILITY OF KONJAC GLUCOMANNANE-POTATO STARCH GELS:STABILITY FROM MACROSCOPIC TO MICROSCOPIC SCALE, USING IMAGE PROCESSING;REFR SCI T;2018
3. Effect of konjac glucomannan addition on aroma release in gels containing potato starch;Food Research International;2014-10
4. Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties;Food Research International;2010-12
5. Influence of the Structure of Cornstarch Dispersions on Kinetics of Aroma Release;Journal of Food Science;2008-03
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