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1
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Miao W, Hatab S, Gu Y, Wang L, Xu X, Pan S. Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1345982] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Wenhua Miao
- College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shaimaa Hatab
- College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Faculty of Environmental Agricultural Science, Arish University, North Sinai, Egypt
| | - Yiwei Gu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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2
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Rodgers S. Minimally Processed Functional Foods: Technological and Operational Pathways. J Food Sci 2016; 81:R2309-R2319. [DOI: 10.1111/1750-3841.13422] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 07/11/2016] [Accepted: 07/15/2016] [Indexed: 01/19/2023]
Affiliation(s)
- Svetlana Rodgers
- Food Safety and Innovation; South Australian Research and Development Inst; GPO Box 397 Adelaide SA 5001 Australia
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