Article detail · 2015
The effect of starch modification and concentration on steady state and dynamic rheology of meat emulsions
YÖKSİS
OpenAlex
SJR Q1
Citations 92
Top 10%
Percentile 95.6%
FWCI 6.0
- Year
- 2015
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Food Hydrocolloids
- Catalog match (ISSN) Food Hydrocolloids
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
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Topics
Citations
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92 citations
OpenAlex cited_by_count (cache / database)
11 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
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- The effect of gum tragacanth on the rheological properties of salep based ice cream mix 2016
- Rheological properties and structural characterization of salep improved by ethanol treatment 2015
- Purification of glucomannan from salep: Part 1. Detailed rheological characteristics 2017
- The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef 2022
- The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef 2022
- The Effect of Pumpkin Powder on the Physicochemical, Emulsification, and Textural Properties of Beef 2022
- Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties 2021
- THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION 2017
- THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION 2017