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For: Ho H, Ishii T, Matsumiya K, Iwasa M, Matsumura Y. Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification. J FOOD ENG 2021;294:110411. [DOI: 10.1016/j.jfoodeng.2020.110411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Number Cited by Other Article(s)
1
Loffredi E, Alamprese C. Optimisation of a blend of emulsifier substitutes for clean-label artisanal ice cream. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
2
Effects of powder-added phase on emulsifying properties of avocado powder under acidified and salted conditions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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