Food Hydrocolloids from Butternut Squash (Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam-Reference-Cited by-同舟云学术

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Food Hydrocolloids from Butternut Squash (Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam

Published:2021-04-29 Issue:18 Volume:6 Page:12114-12123
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Quintana Martínez Somaris Elena¹,Torregroza Fuentes Edilbert Enrique¹,García Zapateiro Luis Alberto¹^ORCID

Affiliation:

1. Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, Colombia

Funder

Departamento Administrativo de Ciencia, Tecnolog?a e Innovaci?n

Basic and applied research projects in the agricultural sector

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.1c00822

Reference56 articles.

1. Application of decolourised hsian-tsao leaf gum to low-fat salad dressing model emulsions: a rheological study

2. Changes of the dynamic properties of tamarind (Tamarindus indica) gel with different saccharose and polysaccharide concentrations

3. Introduction to food hydrocolloids

4. Hydrocolloid-food component interactions

5. Chemical and Physicochemical Characterization of Winter Squash (Cucurbita moschata D.)

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1. Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization;Food and Bioproducts Processing;2024-09

2. Comprehensive comparative insights on physico-chemical characteristics, bioactive components, and therapeutic potential of pumpkin fruit;Future Foods;2024-06

3. Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product;Foods;2023-09-20

4. Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute;Processes;2023-02-07

5. Vegetal and Microbial Sources of Natural Additives and Their Food Applications;Natural Additives in Foods;2022-12-17

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