Creation of novel microstructures through processing: structure formation in (semi-)solid food materials-Reference-Cited by-同舟云学术

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Creation of novel microstructures through processing: structure formation in (semi-)solid food materials

Published:2007 Issue: Volume: Page:389-410
ISSN:
Container-title:Understanding and Controlling the Microstructure of Complex Foods
language:
Short-container-title:

Author:

van der Goot A.J.,Manski J.M.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/K740NX320R150X35.pdf

Reference74 articles.

1. The microstructure of food protein assemblies;Aguilera;Food Reviews International,1993

2. Microstructural Principles of Food Processing and Engineering;Aguilera,1999

3. Microstructure and food product engineering;Aguilera;Food Technology,2000

4. Why food microstructure?;Aguilera;Journal of Food Engineering,2005

5. High moisture food extrusion, review;Akdogan;International Journal of Food Science and Technology,1999

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1. Meat analogs: Protein restructuring during thermomechanical processing;Comprehensive Reviews in Food Science and Food Safety;2021-02-15

2. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds;Food Hydrocolloids;2011-12

3. Functional Biopolymer Particles: Design, Fabrication, and Applications;Comprehensive Reviews in Food Science and Food Safety;2010-08-17

4. Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow;Food Biophysics;2008-04-02

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