메뉴 건너뛰기
Biotechnology Advances
Volumn 24, Issue 6, 2006, Pages 626-628
Texturising by phase separation
Author keywords

[No Author keywords available]
Indexed keywords

BIOPOLYMER MIXTURES; FOOD PROCESSING OPERATIONS; TEXTURISATION; WATER-IN-WATER EMULSIONS;
EID: 33749458026     PISSN: 07349750     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biotechadv.2006.07.001     Document Type: Article
Times cited : (49)
References (9)
  • 2
    • 0011120886 scopus 로고
    • Texturisation of proteins
    • Mitchell J.R., and Ledward D.A. (Eds), Elsevier Applied Science Publishers, London
    • Lillford PJ. Texturisation of proteins. In: Mitchell J.R., and Ledward D.A. (Eds). Functional properties of food macromolecules (1986), Elsevier Applied Science Publishers, London 355-384
    • (1986) Functional properties of food macromolecules , pp. 355-384
    • Lillford, PJ.1
  • 3
    • 0003069323 scopus 로고
    • Creation of fibrous structures by spinneretless spinning
    • Blanshard J.M.V., and Mitchell J.R. (Eds), Butterworths, London
    • Tolstoguzov V. Creation of fibrous structures by spinneretless spinning. In: Blanshard J.M.V., and Mitchell J.R. (Eds). Food structure - its creation and evaluation (1988), Butterworths, London 181-196
    • (1988) Food structure - its creation and evaluation , pp. 181-196
    • Tolstoguzov, V.1
  • 4
    • 0027577190 scopus 로고
    • Thermoplastic extrusion - the mechanism of the formation of extrudate structure and properties
    • Tolstoguzov V. Thermoplastic extrusion - the mechanism of the formation of extrudate structure and properties. J Am Oil Chem Soc 70 (1993) 417-424
    • (1993) J Am Oil Chem Soc , vol.70 , pp. 417-424
    • Tolstoguzov, V.1
  • 5
    • 21744440866 scopus 로고    scopus 로고
    • Thermodynamic aspects of dough formation and functionality
    • Tolstoguzov V. Thermodynamic aspects of dough formation and functionality. Food Hydrocoll 11 (1997) 181-193
    • (1997) Food Hydrocoll , vol.11 , pp. 181-193
    • Tolstoguzov, V.1
  • 6
    • 0002566738 scopus 로고    scopus 로고
    • Functional properties of protein-polysaccharide mixtures
    • Hill S.E., Ledward D.A., and Mitchell J.R. (Eds), Elsevier Aspen Publishers, Inc., London
    • Tolstoguzov V. Functional properties of protein-polysaccharide mixtures. In: Hill S.E., Ledward D.A., and Mitchell J.R. (Eds). Functional properties of food macromolecules (1998), Elsevier Aspen Publishers, Inc., London 252-277
    • (1998) Functional properties of food macromolecules , pp. 252-277
    • Tolstoguzov, V.1
  • 7
    • 0035990219 scopus 로고    scopus 로고
    • Thermodynamic aspects of biopolymer functionality in biological systems, foods and beverages
    • Tolstoguzov V.B. Thermodynamic aspects of biopolymer functionality in biological systems, foods and beverages. Crit Rev Biotechnol 22 (2002) 89-174
    • (2002) Crit Rev Biotechnol , vol.22 , pp. 89-174
    • Tolstoguzov, V.B.1
  • 8
    • 0037243795 scopus 로고    scopus 로고
    • Some thermodynamic considerations in food formulation
    • Tolstoguzov V.B. Some thermodynamic considerations in food formulation. Food Hydrocoll 17 (2003) 1-23
    • (2003) Food Hydrocoll , vol.17 , pp. 1-23
    • Tolstoguzov, V.B.1
  • 9
    • 0001731221 scopus 로고    scopus 로고
    • The role of water in intermolecular interactions in food
    • Roos Y.H., Leslie R.B., and Lillford P.J. (Eds), Technomic Publishing Company Inc., Lancaster
    • Tolstoguzov V. The role of water in intermolecular interactions in food. In: Roos Y.H., Leslie R.B., and Lillford P.J. (Eds). Water management in the design and distribution of quality foods (1999), Technomic Publishing Company Inc., Lancaster 199-233
    • (1999) Water management in the design and distribution of quality foods , pp. 199-233
    • Tolstoguzov, V.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.