Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 1: A Study on Gelation Characteristics on Addition of An Acetic Acid Coagulant-Reference-Cited by-同舟云学术

Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 1: A Study on Gelation Characteristics on Addition of An Acetic Acid Coagulant

Published:2014 Issue:4 Volume:15 Page:243-249
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

YOSHIMURA Miki¹,EGUCHI Satomi¹,TOURA Akane¹,NAKAGAWA Kyuya²

Affiliation:

1. Division of Human Environment, Graduate School of Human Science and Environment, University of Hyogo

2. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/15/4/15_243/_pdf

Reference18 articles.

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2. 2) M. Yoshimura, K. Nishinari; Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights. Food Hydrocolloids, 13, 227-233 (1999).

3. 3) M. Yoshimura, T. Takaya, K. Nishinari; Effects of xyloglucan on the gelatinizaition and retrogradation of corn starch as studied by rheology and differential scanning calorimetry. Food Hydrocolloids, 13, 101-111 (1999).

4. 4) T. Funami, Y. Kataoka, T. Omoto, Y. Goto, I. Asai, K. Nishinari; Effects of non-ionic polysaccharides on the gelation and retrogradation behavior of wheat starch. Food Hydrocoll., 19, 1-13 (2005).

5. 5) M. Chaisawang, M. Suphanfhaka; Pastig and rheological properties of native and anionic tapioca starches as modidified by guar gum and xanthan gum. Food Hydrocoll., 20, 641-649 (2006).