RHEOLOGICAL STUDY OF O/W EMULSIONS CONTAINING DRIED WHOLE EGG AND LOCUST BEAN GUM-Reference-Cited by-同舟云学术

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RHEOLOGICAL STUDY OF O/W EMULSIONS CONTAINING DRIED WHOLE EGG AND LOCUST BEAN GUM

Published:1994-03 Issue:1 Volume:25 Page:33-43
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

CHIRALT A.,SALAZAR J. A.,FERRAGUT V.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1994.tb00753.x/fullpdf

Reference9 articles.

Cited by 6 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. PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM;Journal of Texture Studies;2009-12

2. Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise;International Journal of Food Engineering;2007-04-02

3. Rheological properties of emulsions containing modified soy protein isolates;Journal of the American Oil Chemists' Society;2003-06

4. Effect of salt on the rheological properties of low-in-fat O/W emulsions stabilised with polysaccharides;FOOD SCI TECHNOL INT;2002

5. RHEOLOGICAL BEHAVIOR OFPHANEROCHAETE CHRYSOSPORIUMBROTH DURING LIGNIN DEGRADATION;Journal of Environmental Science and Health, Part A;2001-11-30

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