RHEOLOGICAL PROPERTIES OF HYDROCOLLOIDS

被引：16
|
作者：
BALMACEDA, E [1 ]
RHA, C [1 ]
HUANG, F [1 ]
机构：
[1] UNIV MASSACHUSETTS, FOOD & AGR ENGN DEPT, AMHERST, MA 01002 USA
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 07期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb07230.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1169 / 1173
页数：5
相关论文
共 50 条
  • [31] PASTING AND RHEOLOGICAL PROPERTIES OF β-GLUCAN-ENRICHED HYDROCOLLOIDS FROM OAT BRAN CONCENTRATE
    Inglett, George E.
    Chen, Diejun
    Xu, Jingyuan
    Lee, Suyong
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2013, 37 (05) : 792 - 798
  • [32] Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product
    Ospina-Casas, Karen-Gisseth
    Laguado-Escobar, Daniel-Andres
    Narvaez-Cuenca, Carlos-Eduardo
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (04)
  • [33] Application of various polysaccharide gums to improve gelation and rheological properties of hydroxypropyl starch hydrocolloids
    Fu, Jun
    Cai, Xingzhe
    Yang, Yiwen
    Xie, Huifang
    Duan, Qingfei
    Liu, Hongsheng
    Yu, Long
    FOOD HYDROCOLLOIDS, 2024, 154
  • [34] Hydrocolloids as an organogelator: Investigation of their effect on physical, rheological, and morphological properties of corn oil oleogel
    Salari, A.
    Abbasi, H.
    ACTA ALIMENTARIA, 2025,
  • [35] Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems
    Li, Juan
    Wu, Yuting
    Lu, Naiyan
    Liu, Dasong
    Regenstein, Joe M.
    Zhou, Peng
    FOOD BIOSCIENCE, 2019, 30
  • [36] Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
    Liu, Xingli
    Mu, Taihua
    Yamul, Karim Diego
    Sun, Hongnan
    Zhang, Miao
    Chen, Jingwang
    Fauconnier, Marie Laure
    Andrea, Perez Vanina
    Journal of Food Science and Technology, 2017, 54 (06): : 1597 - 1607
  • [37] Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing
    Kim, Hyun Woo
    Lee, Jang Ho
    Park, Sae Mi
    Lee, Min Hyeock
    Lee, Il Woo
    Doh, Han Sol
    Park, Hyun Jin
    JOURNAL OF FOOD SCIENCE, 2018, 83 (12) : 2923 - 2932
  • [38] Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
    Xingli Liu
    Taihua Mu
    Karim Diego Yamul
    Hongnan Sun
    Miao Zhang
    Jingwang Chen
    Marie Laure Fauconnier
    Perez Vanina Andrea
    Journal of Food Science and Technology, 2017, 54 : 1597 - 1607
  • [39] Chemical, technological, and rheological properties of hydrocolloids from sesame (Sesamum indicum) with potential food applications
    Lastra-Ripoll, Santander E.
    Quintana, Somaris E.
    Garcia-Zapateiro, Luis A.
    ARABIAN JOURNAL OF CHEMISTRY, 2022, 15 (10)
  • [40] Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat-pumpkin flour bread
    Ashraf, Waqas
    Shehzad, Aamir
    Sharif, Hafiz Rizwan
    Aadil, Rana Muhammad
    Khan, Moazzam Rafiq
    Zhang, Lianfu
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (10)
12345