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Extensional and shear rheology of okra hydrocolloid–saliva mixtures

  • Published:2018-04 Issue: Volume:106 Page:204-212
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Yuan Bo,Ritzoulis ChristosORCID,Chen Jianshe

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Okra extracts as emulsifiers for acidic emulsions;Alba;Food Research International,2013

2. Physicochemical aspects of mucosa surface;Avgidou;RSC Advances,2016

3. Aloe, Chia, flaxseed, okra, psyllium seed, quince seed, and tamarind gums;BeMiller,1983

4. Rheological properties of carboxymethyl cellulose (CMC) solutions;Benchabane;Colloid & Polymer Science,2008

5. Food texture and viscosity;Bourne,2002

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2. Theoretical and experimental analysis of the drying kinetics of okra using infrared dryer;Journal of Food Process Engineering;2023-11-30

3. Microencapsulation of Phenolic Compounds Extracted from Okra (Abelmoschus esculentus L.) Leaves, Fruits and Seeds;Applied Sciences;2023-11-13

4. Optimal design in bionic wear-resistant structures by multiscale DEM simulation;Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science;2023-09-07

5. Interactions and rheology of guar gum–mucin mixtures;Food Hydrocolloids;2022-12
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