Controlling the texture of spreads-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Controlling the texture of spreads

Published:2003 Issue: Volume: Page:350-372
ISSN:
Container-title:Texture in Food
language:
Short-container-title:

Author:

Bot A.,Floter E.,Lammers J.G.,Pelan E.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/G197X5342VN710NX.pdf

Reference61 articles.

1. Theory of emulsification;Bancroft;Journal of Physical Chemistry,1913

2. Transport Phenomena;Bird,1960

3. Nahrungsfette und Öle;Bockisch,1993

4. Food emulsions inside and outside the mouth;Bot;Food Ingredients and Analysis International,2000

5. Droplet size measurements in heat-treated acidified protein-stabilised oil-in-water emulsions using static light scattering and low-field NMR;Bot,2003

Cited by 11 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. Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes;Journal of Culinary Science & Technology;2020-09-25

2. Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children;Journal of Food Science;2020-04

3. Feasibility Study on the Determination of the Solid Fat Content of Fats Using Temperature‐Modulated Optical Refractometry;European Journal of Lipid Science and Technology;2020-02-05

4. Margarines and Spreads;Food Emulsifiers and Their Applications;2019

5. Quantitative Assessment of Triacylglycerol Crystallite Thickness by 1H Spin-Diffusion NMR;Crystal Growth & Design;2017-03-27

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP