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المؤلفون: Bingpeng Yang, Li Faji, Shaopeng Li, Liwei Yu, Pei Wang, Wang Libin, Xin Gao, Yang Liu, Ata-ur Rehman, Asgar Farahnaky, Cao Xinyou, Shengnan Zhai, Jingyang Tong, Cheng Liu, Zhonghua Wang, Guo Jun, Lei Guo
المصدر: Food Hydrocolloids. 106:105885
مصطلحات موضوعية: chemistry.chemical_classification, biology, Starch, General Chemical Engineering, fungi, Mixing (process engineering), Wheat flour, nutritional and metabolic diseases, food and beverages, General Chemistry, Gluten, chemistry.chemical_compound, Glutenin, chemistry, Rheology, Amylose, Lacunarity, biology.protein, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::7135e63c937a1a93d979580c30c3ccdaTest
https://doi.org/10.1016/j.foodhyd.2020.105885Test -
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المؤلفون: Gabriel E. Remondetto, Muriel Subirade, Romain Caillard
المصدر: Food Hydrocolloids. 24:81-87
مصطلحات موضوعية: Chromatography, Chemistry, General Chemical Engineering, Thermodynamics, General Chemistry, Fractal dimension, Maillard reaction, symbols.namesake, Fractal, Rheology, Lacunarity, Self-healing hydrogels, symbols, Soy protein, Elastic modulus, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::660421bb4126105f75c8b86ba2757ce3Test
https://doi.org/10.1016/j.foodhyd.2009.08.009Test -
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المؤلفون: Dolors Parés, Eduard Dàvila
المصدر: Food Hydrocolloids. 21:147-153
مصطلحات موضوعية: Fractal, Rheology, Scanning electron microscope, Chemistry, General Chemical Engineering, Lacunarity, Analytical chemistry, General Chemistry, Scale invariance, Fractal dimension, Scaling, Fractal analysis, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::b18472a0eb6dd6e83c4f6fa445aeb0bcTest
https://doi.org/10.1016/j.foodhyd.2006.02.004Test