Concepedia

Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours

Zhen Ma, Joyce I. Boye, Jacinthe Fortin, Benjamin K. Simpson, Shiv O. Prasher

Journal of Food Engineering · 2013 · 52 citations · 15 references

Concepts

AgricultureFood ScienceNutritionFood ProcessingFood RheologyRheologyRheology Of DressingsViscoelastic Properties Of FoodsFood ViscosityPhysical Stability CriteriaPhysical Stability TestingProcessing Effects On RheologySalad Dressing RheologySoft DressingsViscosity Profiles

References

15

Chain structure and entanglement

Souheng Wu · Journal of Polymer Science Part B Polymer Physics · 1989 · 498 citations

Natural Sciences, Chemistry, Materials Science +17

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Zhen Ma, Joyce I. Boye, Benjamin K. Simpson et al. · Food Research International · 2010 · 404 citations

Agriculture, Food Science, Materials Science +14

Fundamental principles of emulsion rheology and their applications

Th. F. Tadros · Colloids and Surfaces A Physicochemical and Engineering Aspects · 1994 · 344 citations

Engineering, Materials Engineering, Materials Science +14

Gums and stabilisers for the food industry 4

Vivian M. Cabalda, John F. Kennedy · Carbohydrate Polymers · 1989 · 199 citations

Agriculture, Food Science, Food Engineering +5

Creep and recovery experimental investigation of low oil content food emulsions

M. Dolz, M. J. Hernández, Jesús Delegido · Food Hydrocolloids · 2007 · 193 citations

Agriculture, Food Science, Food Engineering +12