Rheologische Untersuchungen zum Einfluß von Hydrokolloiden auf die Gefrier-Tau-Stabilität von Stärkekleistern-Reference-Cited by-同舟云学术

Rheologische Untersuchungen zum Einfluß von Hydrokolloiden auf die Gefrier-Tau-Stabilität von Stärkekleistern

Published:1996 Issue:2 Volume:48 Page:52-57
ISSN:0038-9056
Container-title:Starch - Starke
language:de
Short-container-title:Starch/Stärke

Author:

Liehr M.,Kulicke W.-M.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference22 articles.

1. : “Lebensmittel-Lexikon”. Behr's Verlag, Hamburg 1993.

2. , und : “Characteristics of corn starch and starch derivates as affected by freezing, storage, and thawing. I. Simple Systems”. Food Technol. Jan. (1960), 57.

3. : “Stärke und Stärkederivate”. 2. Auflage Behr's Verlag, Hamburg 1988.

4. Effect of Cross-Linking on Functional Properties of Legume Starches

5. Freeze-Thaw Stability and Refrigerated-Storage Retrogradation of Starches

Cited by 33 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. Use of Hydrocolloids to Improve the Texture of Hard and Chewy Foods;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30

2. Use of Hydrocolloids as Cryoprotectant for Frozen Foods;Critical Reviews in Food Science and Nutrition;2016-05-12

3. Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter;Food Hydrocolloids;2014-12

4. Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives;International Journal of Food Engineering;2014-09-01

5. Effects of the amylose–amylopectin ratio on starch–hydrocolloid interactions;Carbohydrate Polymers;2013-11