Physical and flow properties of rice protein powders-Reference-Cited by-同舟云学术

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Physical and flow properties of rice protein powders

Published:2016-12 Issue: Volume:190 Page:1-9
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Amagliani Luca,O’Regan Jonathan,Kelly Alan L.,O’Mahony James A.

Funder

Nestlé

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Description of morphological changes of particles along spray drying;Alamilla-Beltran;J. Food Eng.,2005

2. Composition and protein profile analysis of rice protein ingredients;Amagliani;J. Food Compos. Anal.,2016

3. The influence of processing parameters on food protein functionality. I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Can. Inst. Food Sci. Technol. J.,1981

4. The functionality of rice starch;Bao,2004

5. Food Powders: Physical Properties, Processing, and Functionality;Barbosa-Cánovas,2005

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