메뉴 건너뛰기




Volumn 19, Issue 4, 2012, Pages 928-938

Effect of ultrasound treatment on steady and dynamic shear properties of glucomannan based salep dispersions: Optimization of amplitude level, sonication time and temperature using response surface methodology

Author keywords

Glucomannan; Optimization; Rheological properties; Salep; Ultrasound

Indexed keywords

DISPERSIONS; OPTIMIZATION; SHEAR STRESS; SONICATION; ULTRASONICS; VISCOSITY;

EID: 84857784052     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2011.12.009     Document Type: Article
Times cited : (39)

References (64)
  • 1
    • 60149112636 scopus 로고    scopus 로고
    • Dynamic rheological characterization of salep/galactomannan-based milk beverages
    • K. Yaar, T. Kahyaolu, and N. ahan Dynamic rheological characterization of salep/galactomannan-based milk beverages Food Hydrocolloids 23 2009 1305 1311
    • (2009) Food Hydrocolloids , vol.23 , pp. 1305-1311
    • Yaar, K.1    Kahyaolu, T.2    Ahan, N.3
  • 2
    • 78649763333 scopus 로고    scopus 로고
    • Optimization of the effect of sweetener and dietary fiber on rhelogical and sensory properties of salep beverage
    • M.T. Yilmaz, D. Sert, M. Karakaya, and S.S. Tiske Optimization of the effect of sweetener and dietary fiber on rhelogical and sensory properties of salep beverage J. Texture Stud. 41 6 2010 804 824
    • (2010) J. Texture Stud. , vol.41 , Issue.6 , pp. 804-824
    • Yilmaz, M.T.1    Sert, D.2    Karakaya, M.3    Tiske, S.S.4
  • 3
    • 24144443520 scopus 로고    scopus 로고
    • Rheological properties of some gums-salep mixed solutions
    • DOI 10.1016/j.jfoodeng.2004.12.005, PII S0260877405000087
    • A. Kayacier, and M. Dogan Rheological properties of some gums-salep mixed solutions J. Food Eng. 77 2006 261 265 (Pubitemid 41240540)
    • (2006) Journal of Food Engineering , vol.72 , Issue.3 , pp. 261-265
    • Kayacier, A.1    Dogan, M.2
  • 4
    • 33846221531 scopus 로고    scopus 로고
    • A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature
    • DOI 10.1016/j.foodhyd.2006.07.021, PII S0268005X06001640
    • R. Farhoosh, and A. Riazi A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature Food Hydrocolloids 21 2007 660 666 (Pubitemid 46097189)
    • (2007) Food Hydrocolloids , vol.21 , Issue.4 , pp. 660-666
    • Farhoosh, R.1    Riazi, A.2
  • 7
    • 79952438169 scopus 로고    scopus 로고
    • Applications of ultrasound in food technology: Processing, preservation and extraction
    • F. Chemat, Z. e-Huma, and M.K. Khan Applications of ultrasound in food technology: processing, preservation and extraction Ultrason. Sonochem. 18 2011 813 835
    • (2011) Ultrason. Sonochem. , vol.18 , pp. 813-835
    • Chemat, F.1    E-Huma, Z.2    Khan, M.K.3
  • 8
    • 0346462052 scopus 로고    scopus 로고
    • Supercritical fluid extraction and fractionation of essential oils and related products
    • PII S0896844697000144
    • E. Reverchon Supercritical fluid extraction and fractionation of essential oils and related products J. Supercrit. Fluids 10 1997 1 37 (Pubitemid 127403887)
    • (1997) Journal of Supercritical Fluids , vol.10 , Issue.1 , pp. 1-37
    • Reverchon, E.1
  • 10
    • 0000620915 scopus 로고    scopus 로고
    • Microwaves-assisted process (MAPTM): Principles and applications
    • J.R.J. Pare, J.M.R. Belanger, Elsevier Science
    • J.R.J. Pare, and J.M.R. Belanger Microwaves-assisted process (MAPTM): principles and applications J.R.J. Pare, J.M.R. Belanger, Instrumental Methods in Food Analysis 1997 Elsevier Science
    • (1997) Instrumental Methods in Food Analysis
    • Pare, J.R.J.1    Belanger, J.M.R.2
  • 13
    • 0038347472 scopus 로고    scopus 로고
    • Subcritical water extraction of essential oils from Thymbra spicata
    • DOI 10.1016/S0308-8146(02)00558-7
    • M.Z. Ozel, F. Gogus, and A.C. Lewis Subcritical water extraction of essential oils from Thymbra spicata Food Chem. 82 2003 381 386 (Pubitemid 36724590)
    • (2003) Food Chemistry , vol.82 , Issue.3 , pp. 381-386
    • Ozel, M.Z.1    Gogus, F.2    Lewis, A.C.3
  • 17
    • 0000995155 scopus 로고
    • Power ultrasound in food processing-the way forward
    • M.J.W. Povey, T.J. Mason, Thomson Science London, UK
    • T.J. Mason Power ultrasound in food processing-the way forward M.J.W. Povey, T.J. Mason, Ultrasound In Food Processing 1988 Thomson Science London, UK pp. 105-126
    • (1988) Ultrasound in Food Processing , pp. 105-126
    • Mason, T.J.1
  • 18
    • 0000876383 scopus 로고
    • Chemical and biological effects of ultrasonic radiation
    • A. Szent-Györgyi Chemical and biological effects of ultrasonic radiation Nature 131 1933 278
    • (1933) Nature , vol.131 , pp. 278
    • Szent-Györgyi, A.1
  • 19
    • 39149138101 scopus 로고    scopus 로고
    • Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization
    • Y. Iida, T. Tuziuti, K. Yasui, A. Towata, and T. Kozuka Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization Innovat. Food Sci. Emerg. Tech. 9 2008 140 146
    • (2008) Innovat. Food Sci. Emerg. Tech. , vol.9 , pp. 140-146
    • Iida, Y.1    Tuziuti, T.2    Yasui, K.3    Towata, A.4    Kozuka, T.5
  • 20
    • 0000042412 scopus 로고
    • The use of ultrasound for the controlled degradation of polymer solutions
    • T.J. Mason, JAI Press London pp. 231-287
    • G. Price The use of ultrasound for the controlled degradation of polymer solutions T.J. Mason, Advances in Sonochemistry 1990 JAI Press London pp. 231-287
    • (1990) Advances in Sonochemistry
    • Price, G.1
  • 21
    • 0035907111 scopus 로고    scopus 로고
    • Sonochemistry of carbohydrate compounds
    • DOI 10.1016/S0008-6215(01)00081-7, PII S0008621501000817
    • N. Kardos, and J.L. Luche Sonochemistry of carbohydrate compounds Carbohydr. Res. 332 2001 115 131 (Pubitemid 32434375)
    • (2001) Carbohydrate Research , vol.332 , Issue.2 , pp. 115-131
    • Kardos, N.1    Luche, J.-L.2
  • 23
    • 34748830408 scopus 로고
    • Ultrasonic degradation of water-soluble polymers
    • S. Koda, H. Mori, K. Matsumoto, and H. Nomura Ultrasonic degradation of water-soluble polymers Polymer 35 1994 30 33
    • (1994) Polymer , vol.35 , pp. 30-33
    • Koda, S.1    Mori, H.2    Matsumoto, K.3    Nomura, H.4
  • 24
    • 0031000552 scopus 로고    scopus 로고
    • Effects of ultrasonic conditions and storage in acidic solutions on changes in molecular weight and polydispersity of treated chitosan
    • DOI 10.1016/S0008-6215(97)00019-0, PII S0008621597000190
    • R.H. Chen, J.R. Chang, and J.S. Shyur Effects of ultrasound conditions and storage in acidic solutions on changes in molecular weight and polydispersity of treated chitosan Carbohydr. Res. 299 1997 287 294 (Pubitemid 27193265)
    • (1997) Carbohydrate Research , vol.299 , Issue.4 , pp. 287-294
    • Chen, R.H.1    Chang, J.R.2    Shyur, J.S.3
  • 25
    • 0034818538 scopus 로고    scopus 로고
    • Ultrasonic depolymerization of hyaluronic acid
    • DOI 10.1016/S0141-3910(01)00104-5, PII S0141391001001045
    • T. Miyazaki, C. Yamamoto, and S. Okada Ultrasonic depolymerization of hyaluronic acid Polym. Degrad. Stab. 74 2001 77 85 (Pubitemid 32867076)
    • (2001) Polymer Degradation and Stability , vol.74 , Issue.1 , pp. 77-85
    • Miyazaki, T.1    Yomota, C.2    Okada, S.3
  • 26
    • 27744559896 scopus 로고    scopus 로고
    • Xyloglucan degradation using different radiation sources: A comparative study
    • DOI 10.1016/j.ultsonch.2005.03.001, PII S1350417705000283
    • M. Vodeničarová, G. Dřimalová, Z. Hromádková, A. Malovíková, and A. Ebringerová Xyloglucan degradation using different radiation sources: a comparative study Ultrason. Sonochem. 13 2006 157 164 (Pubitemid 41627833)
    • (2006) Ultrasonics Sonochemistry , vol.13 , Issue.2 , pp. 157-164
    • Vodenicarova, M.1    Drimalova, G.2    Hromadkova, Z.3    Malovikova, A.4    Ebringerova, A.5
  • 27
    • 0036736119 scopus 로고    scopus 로고
    • Physicochemical properties of sonicated mung bean, potato, and rice starches
    • K.M. Chung, T.W. Moon, H. Kim, and J.K. Chun Physicochemical properties of sonicatedmung bean, potato, and rice starches Cereal Chem. 79 2002 631 633 (Pubitemid 35034377)
    • (2002) Cereal Chemistry , vol.79 , Issue.5 , pp. 631-633
    • Chung, K.M.1    Moon, T.W.2    Kim, H.3    Chun, J.K.4
  • 28
    • 0343714767 scopus 로고    scopus 로고
    • The effect of salep content on the rheological characteristics of a typical ice-cream mix
    • S. Kaya, and A.R. Tekin The effect of salep content on the rheological characteristics of a typical ice-cream mix J. Food Eng. 47 2001 59 62
    • (2001) J. Food Eng. , vol.47 , pp. 59-62
    • Kaya, S.1    Tekin, A.R.2
  • 29
    • 5644262484 scopus 로고
    • The temperature of cavitation
    • K.S. Suslick The temperature of cavitation Science 253 1991 1397 1399 (Pubitemid 21917288)
    • (1991) Science , vol.253 , Issue.5026 , pp. 1397-1399
    • Flint, E.B.1    Suslick, K.S.2
  • 30
    • 0003140118 scopus 로고    scopus 로고
    • The principles of cavitation
    • M.J.W. Povey, T.J. Mason, Blackie Academic and Professional London pp. 151-178
    • T. Leighton The principles of cavitation M.J.W. Povey, T.J. Mason, Ultrasound in Food Processing 1998 Blackie Academic and Professional London pp. 151-178
    • (1998) Ultrasound in Food Processing
    • Leighton, T.1
  • 32
    • 84873065565 scopus 로고    scopus 로고
    • Hielscher, Ultraschall-Technologie, UP200S/UP400S Betriebsanleitung, ultraschall prozessoren für Laboranwendungen
    • Hielscher, Ultraschall-Technologie, UP200S/UP400S Betriebsanleitung, ultraschall prozessoren für Laboranwendungen. UP200S/UP400S User manual, ultrasonic processors for laboratory applications, 2007.
    • (2007) UP200S/UP400S User Manual, Ultrasonic Processors for Laboratory Applications
  • 33
    • 1842535878 scopus 로고    scopus 로고
    • Applications and potential of ultrasonics in food processing
    • DOI 10.1016/j.tifs.2003.12.001, PII S0924224403003066
    • D. Knorr, M. Zenker, V. Heinz, and D.U. Lee Applications and potential of ultrasonics in food processing Trends Food Sci. Technol. 15 2004 261 266 (Pubitemid 38431242)
    • (2004) Trends in Food Science and Technology , vol.15 , Issue.5 , pp. 261-266
    • Knorr, D.1    Zenker, M.2    Heinz, V.3    Lee, D.-U.4
  • 34
    • 0003689666 scopus 로고    scopus 로고
    • Blackie Academic and Professional London, Weinheim, New York, Tokyo, Melburne, Madras
    • J.W. Povey, and T. Mason Ultrasound in Food Processing 1998 Blackie Academic and Professional London, Weinheim, New York, Tokyo, Melburne, Madras
    • (1998) Ultrasound in Food Processing
    • Povey, J.W.1    Mason, T.2
  • 36
    • 0043264168 scopus 로고
    • Comparative calorimetric method for measurements of acoustical power. (Translation of Zhurnal Fizicheskoi Khimii)
    • M.A. Margulis, and A.N. Malt'sey Comparative calorimetric method for measurements of acoustical power. (Translation of Zhurnal Fizicheskoi Khimii) Russ. J. Phys. Chem. 43 1969 1055 1059
    • (1969) Russ. J. Phys. Chem. , vol.43 , pp. 1055-1059
    • Margulis, M.A.1    Malt'Sey, A.N.2
  • 37
    • 0041589455 scopus 로고    scopus 로고
    • Calorimetric method for measurement of acoustic power absorbed in a volume of a liquid
    • DOI 10.1016/S1350-4177(03)00100-7
    • M.A. Margulis, and I.M. Margulis Calorimetric method for measurement of acoustic power absorbed in a volume of a liquid Ultrason. Sonochem. 10 2003 343 345 (Pubitemid 36970095)
    • (2003) Ultrasonics Sonochemistry , vol.10 , Issue.6 , pp. 343-345
    • Margulis, M.A.1    Margulis, I.M.2
  • 38
    • 1542301340 scopus 로고    scopus 로고
    • Physics and texture
    • Academic Press, Harcourt Place, London, UK (Chapter 3)
    • M.C. Bourne, Physics and texture, in: Food Texture and Viscosity. Concept and Measurement. Academic Press, Harcourt Place, London, UK, 2002, pp. 59-106 (Chapter 3).
    • (2002) Food Texture and Viscosity. Concept and Measurement , pp. 59-106
    • Bourne, M.C.1
  • 40
    • 0034513711 scopus 로고    scopus 로고
    • Dynamic oscillatory shear testing of foods - Selected applications
    • DOI 10.1016/S0924-2244(00)00058-3, PII S0924224400000583
    • S. Gunasekaran, and M.M. Ak Dynamic oscillatory shear testing of foods-selected applications Trends Food Sci. Technol. 11 2000 115 127 (Pubitemid 32035614)
    • (2000) Trends in Food Science and Technology , vol.11 , Issue.3 , pp. 115-127
    • Gunasekaran, S.1    Ak M.Mehmet2
  • 42
    • 0037674200 scopus 로고
    • Les plans d'expériences de l'expérimentation a' l'assurance qualité
    • Paris, France
    • G. Sado, M.C. Sado, Les plans d'expériences de l'expérimentation a' l'assurance qualité, AFNOR Technique, Paris, France, 1991.
    • (1991) AFNOR Technique
    • Sado, G.1    Sado, M.C.2
  • 45
    • 77749238649 scopus 로고    scopus 로고
    • SigmaPlot. 10.0 for Systat Software Inc, Germany
    • SigmaPlot. 10.0 for Sigmaplot for Windows, Systat Software Inc, Germany, 2006.
    • (2006) Sigmaplot for Windows
  • 46
    • 0003483611 scopus 로고    scopus 로고
    • JMP, Version 5.0.1.a SAS Institute, SAS Institute Inc. Cary, NC
    • JMP, Version 5.0.1.a, Statistics and Graphics Guide. SAS Institute, SAS Institute Inc. Cary, NC, 2001.
    • (2001) Statistics and Graphics Guide
  • 47
    • 84857795023 scopus 로고    scopus 로고
    • MINITAB Releases 13.0 for Windows, USA, Minitab Inc.
    • Minitab Computer Program, MINITAB Releases 13.0 for Windows, USA, Minitab Inc. 2000.
    • (2000) Minitab Computer Program
  • 48
    • 84873063393 scopus 로고    scopus 로고
    • MSTAT C. Version 4.00. Michigan State Uni., East Lansing, MI. 1986
    • MSTAT C. Version 4.00. Michigan State Uni., East Lansing, MI. 1986.
  • 49
    • 33751106674 scopus 로고    scopus 로고
    • Rheological characteristics of some food hydrocolloids processed with gamma irradiation
    • DOI 10.1016/j.foodhyd.2006.04.010, PII S0268005X06000920
    • M. Dogan, A. Kayacier, and E. Ic Rheological characteristics of some food stabilizers processed with gamma-irradiation Food Hydrocolloids 21 2007 392 396 (Pubitemid 44768048)
    • (2007) Food Hydrocolloids , vol.21 , Issue.3 , pp. 392-396
    • Dogan, M.1    Kayacier, A.2    Ic, E.3
  • 50
    • 54249087031 scopus 로고    scopus 로고
    • Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies
    • S.M.A. Razavi, and H. Karazhiyan Flow properties and thixotropy of selected hydrocolloids: experimental and modeling studies Food Hydrocolloids 23 2009 908 912
    • (2009) Food Hydrocolloids , vol.23 , pp. 908-912
    • Razavi, S.M.A.1    Karazhiyan, H.2
  • 51
    • 0037842449 scopus 로고    scopus 로고
    • Evaluation of rheological properties of selected salt enriched food hydrocolloids
    • DOI 10.1016/S0260-8774(00)00153-9, PII S0260877400001539
    • M. Marcotte, A.R.T. Hoshahili, and H.S. Ramaswamy Evaluation of rheological properties of selected salt enriched food hydrocolloids J Food Eng. 48 2001 157 167 (Pubitemid 33646445)
    • (2001) Journal of Food Engineering , vol.48 , Issue.2 , pp. 157-167
    • Marcotte, M.1    Taherian, A.R.2    Trigui, M.3    Ramaswamy, H.S.4
  • 52
    • 0034896828 scopus 로고    scopus 로고
    • Rheological properties of selected hydrocolloids as a function of concentration and temperature
    • DOI 10.1016/S0963-9969(01)00091-6, PII S0963996901000916
    • M. Marcotte, A.R.T. Hoshahili, and H.S. Ramaswamy Rheological properties of selected hydrocolloids as a function of concentration and temperature Food Res. Int. 34 2001 695 703 (Pubitemid 32739445)
    • (2001) Food Research International , vol.34 , Issue.8 , pp. 695-703
    • Marcotte, M.1    Hoshahili, A.R.T.2    Ramaswamy, H.S.3
  • 53
    • 0042029373 scopus 로고    scopus 로고
    • Production of carboxymethyl cellulose from sugar beet pulp cellulose and rheological behavior of carboxymethyl cellulose
    • H. Togrul, and N. Arslan Production of carboxymethyl cellulose from sugar beet pulp cellulose and rheological behavior of carboxymethyl cellulose Carbohydr. Polym. 54 2003 73 82
    • (2003) Carbohydr. Polym. , vol.54 , pp. 73-82
    • Togrul, H.1    Arslan, N.2
  • 54
    • 0000434446 scopus 로고    scopus 로고
    • Rheology of starch pastes from starches of different origins: Applications to starch-based sauces
    • J.Y. Thebaudin, A.C. Lefebvre, and J.L. Doublier Rheology of starch pastes from starches of different origins: applications to starch-based sauces LWT-Food Sci. Technol. 31 1998 354 360
    • (1998) LWT-Food Sci. Technol. , vol.31 , pp. 354-360
    • Thebaudin, J.Y.1    Lefebvre, A.C.2    Doublier, J.L.3
  • 55
    • 67349197285 scopus 로고    scopus 로고
    • Steady and dynamic shear rheology of sweet potato starch-xanthan gum mixtures
    • H.M. Choi, and B. Yoo Steady and dynamic shear rheology of sweet potato starch-xanthan gum mixtures Food Chem. 116 2009 638 643
    • (2009) Food Chem. , vol.116 , pp. 638-643
    • Choi, H.M.1    Yoo, B.2
  • 56
    • 84986454525 scopus 로고
    • Response surface experimentation
    • D.R. Thompson Response surface experimentation J. Food Process. Preserv. 6 1982 155 162
    • (1982) J. Food Process. Preserv. , vol.6 , pp. 155-162
    • Thompson, D.R.1
  • 57
    • 0001093118 scopus 로고
    • Differential water solubility of corn and sorghum starches as characterized by high-performance size-exclusion chromatography
    • D.S. Jackson, R.D. Waniska, and L.W. Rooney Differential water solubility of corn and sorghum starches as characterized by high-performance size-exclusion chromatography Cereal Chem. 66 1989 228 232
    • (1989) Cereal Chem. , vol.66 , pp. 228-232
    • Jackson, D.S.1    Waniska, R.D.2    Rooney, L.W.3
  • 58
    • 0027541866 scopus 로고
    • Applications of high intensity ultrasound in polymer chemistry
    • G. Price Applications of high intensity ultrasound in polymer chemistry Chem. Ind. 3 1993 75 78 (Pubitemid 23695825)
    • (1993) Chemistry and Industry (London) , Issue.3 , pp. 75-78
    • Price Gareth, J.1
  • 59
    • 0001327874 scopus 로고    scopus 로고
    • Optimization of sucrose polyester synthesis using response surface methodology
    • S. Chwen-Jen, P.E. Koehler, and C.C. Akoh Optimization of sucrose polyester synthesis using response surface methodology J. Food Sci. 61 1996 97 100 (Pubitemid 126535514)
    • (1996) Journal of Food Science , vol.61 , Issue.1 , pp. 97-100
    • Shieh, C.-J.1    Koehler, P.E.2    Akoh, C.C.3
  • 60
    • 17444378995 scopus 로고    scopus 로고
    • Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups
    • DOI 10.1007/s00217-004-0981-7
    • A.M. Sharoba, B. Senge, H.A. El-Mansy, H.E.I.M. Bahlol, and R. Blochwitz Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups Eur. Food Res. Technol. 220 2005 142 151 (Pubitemid 40536289)
    • (2005) European Food Research and Technology , vol.220 , Issue.2 , pp. 142-151
    • Sharoba, A.M.1    Senge, B.2    El-Mansy, H.A.3    Bahlol, H.E.4    Blochwitz, R.5
  • 61
    • 0031637255 scopus 로고
    • Nishinari, Rheological studies on mixtures of corn starch and konjac-glucomannan
    • M. Yoshimura, and T.K. Takaya Nishinari, Rheological studies on mixtures of corn starch and konjac-glucomannan Carbohydr. Polym. 35 1988 71 79
    • (1988) Carbohydr. Polym. , vol.35 , pp. 71-79
    • Yoshimura, M.1    Takaya, T.K.2
  • 62
    • 34548126933 scopus 로고    scopus 로고
    • Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese
    • DOI 10.1016/j.jfoodeng.2007.05.030, PII S0260877407003275
    • G. Dimitreli, and A.S. Thomareis Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese J. Food Eng. 84 2008 368 374 (Pubitemid 47302533)
    • (2008) Journal of Food Engineering , vol.84 , Issue.3 , pp. 368-374
    • Dimitreli, G.1    Thomareis, A.S.2
  • 63
    • 34547841296 scopus 로고    scopus 로고
    • Rheological properties and surface tension of Acacia tortuosa gum exudate aqueous dispersions
    • DOI 10.1016/j.carbpol.2007.03.018, PII S0144861707002019
    • J. Muñoz, F. Rinćon, M.C. Alfaro, I. Zapata, J. De la Fuente, O. Beltrán, and G.L. de Pinto Rheological properties and surface tension of Acacia tortuosa gum exudate aqueous dispersions Carbohydr. Polym. 70 2007 198 205 (Pubitemid 47247882)
    • (2007) Carbohydrate Polymers , vol.70 , Issue.2 , pp. 198-205
    • Munoz, J.1    Rincon, F.2    Carmen Alfaro, M.3    Zapata, I.4    De La Fuente, J.5    Beltran, O.6    Leon De Pinto, G.7
  • 64
    • 0037366827 scopus 로고    scopus 로고
    • Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions
    • R. Seshadri, J. Weiss, G.J. Hulbert, and J. Mount Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions Food Hydrocolloids 17 2003 191 197
    • (2003) Food Hydrocolloids , vol.17 , pp. 191-197
    • Seshadri, R.1    Weiss, J.2    Hulbert, G.J.3    Mount, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.