RHEOLOGICAL PROPERTIES OF A PROGEL FORMED FROM A SOY-GELATIN MOZZARELLA CHEESE ANALOG-Reference-Cited by-同舟云学术

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RHEOLOGICAL PROPERTIES OF A PROGEL FORMED FROM A SOY-GELATIN MOZZARELLA CHEESE ANALOG

Published:1983-06 Issue:2 Volume:14 Page:125-142
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

YANG C.S.T.,CHERYAN MUNIR

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1983.tb00339.x/fullpdf

Reference17 articles.

1. PHYSICO-CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION

2. APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTS

Cited by 4 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. Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?;Comprehensive Reviews in Food Science and Food Safety;2023-12-13

2. Alteration of imitation cheese structure and melting behaviour with wheat starch;European Food Research and Technology;2007-04-11

3. Rheological characterization of κ-carrageenan soy milk gels;Food Hydrocolloids;1997-07

4. TEXTURE AND MICROSTRUCTURE OF AFRICAN YAM BEAN (SPHENOSTYLIS STERNOCARPA) PRODUCTS;Journal of Texture Studies;1990-01

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