Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions-Reference-Cited by-同舟云学术

Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions

Published:2022 Issue:6 Volume:28 Page:453-465
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Sato Yukinori¹,Mikita Shun²,Miyawaki Osato³

Affiliation:

1. Laboratory of Food Materials Science and Engineering, The United Graduate School of Agricultural Sciences of Iwate University, Constituent University; Hirosaki University

2. Laboratory of Food Materials Science and Engineering, Faculty of Agricultural and Life Science, Hirosaki University

3. Department of Food Science, Ishikawa Prefectural University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/28/6/28_FSTR-D-22-00107/_pdf

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3. Andrade, E. N. da C. (1930). The viscosity of liquids. Nature, 125, 309-310.

4. Aquino, F.W.B., and Franco, D.W. (2009). Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cachaҫa. Food Chem., 114, 1391-1395.

5. Arrhenius, S. (1889). On the reaction rate of the inversion of non-refined sugar upon souring. J. Phys. Chem. (Z. Phys. Chem.), 4U, 226-248. (in German)