Comparison of the steady rheological characterization of normal and light mayonnaises-Reference-Cited by-同舟云学术

Comparison of the steady rheological characterization of normal and light mayonnaises

Published:1994-08 Issue:3-4 Volume:8 Page:389-400
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pons M.,Galotto M.J.,Subirats S.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference18 articles.

1. Rheological characterization of salad dressings. 1: Steady shear, thixotropy and effect of temperature;Paredes;J. Text. Stud.,1988

2. Complete characterization of time-dependent food products;Tiu;J. Text. Stud.,1974

3. Measurements of water activity in the intermediate moisture range with the Novasina Thermoconstanter Humidity Meter;Kitic;Lebensm. Wiss Und Technol.,1986

4. Water activity and chemical composition of mayonnaises;Chirife;J. Food Sci.,1989

5. Flow parameters of selected commecial semi-liquid food products;Barbosa;J. Text. Stud.,1983

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier;Polish Journal of Food and Nutrition Sciences;2018-03-31

2. Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels;Food Biophysics;2017-02-06

3. Model emulsions to study the mechanism of industrial mayonnaise emulsification;Food and Bioproducts Processing;2016-04

4. Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification;Journal of Food Engineering;2016-04

5. LIPID-ENRICHED EGG YOLK FRACTION AS INGREDIENT IN COSMETIC EMULSIONS;Journal of Texture Studies;2011-06-14