Effect of inulin formulation on the microstructure and viscoelastic properties of low-fat mayonnaise containing modified starch-Reference-Cited by-同舟云学术

Effect of inulin formulation on the microstructure and viscoelastic properties of low-fat mayonnaise containing modified starch

Published:2013-04-05 Issue:2 Volume:130 Page:801-809
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J. Appl. Polym. Sci.

Author:

Alimi Mazdak¹,Mizani Maryam¹,Naderi Ghasem²,Shokoohi Shirin³

Affiliation:

1. Department of Food Science and Technology; Faculty of Agriculture and Natural Resources; Science and Research Branch; Islamic Azad University; P. O. Box 14515-775 Tehran Iran

2. Iran Polymer and Petrochemical Institute; P. O. Box 14965-115 Tehran Iran

3. Polymer Science and Technology Department; Research Institute of Petroleum Industry; P. O. Box 1485733111 Tehran Iran

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/app.39159/fullpdf

Reference24 articles.

1. Physical and flavour stability of mayonnaise

2. Rheology for the food industry

3. Evaluation of Safety of Inulin and Oligofructose as Dietary Fiber

4. Human Enteric Viruses as Causes of Foodborne Disease

5. Influence of crystallisation conditions on the large deformation rheology of inulin gels

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