Effect of emulsifier on rheological, textural and microstructure properties of walnut butter View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-03

AUTHORS

Mostafa Shahidi-Noghabi, Sara Naji-Tabasi, Mozhdeh Sarraf

ABSTRACT

Walnut butter apart from its delicious taste and flavor is rich in monounsaturated fatty acid content and oil separation is one of the problems faced by walnut butter industry. In this investigation, effect of different level of emulsifying agents (mono-diglyceride and lecithin at 0, 0.5 and 1.5% w/w levels) on the rheological (time-independent and time-dependent), size distribution, texture homogeneity (GLCMs and fractal dimension) and stability of walnut butter have been studied. The results revealed that emulsifiers decreased droplets size, which was more pronounced for 1.5% Lecithin (21.58 µm). The walnut butter showed shear-thinning behaviour (n: 0.18–0.21) and the samples containing 1.5% lecithin had the highest consistency coefficient (370.23 Pa sn), thixotropy value (relative of hysteresis area = 39.31%) and stability (separation after 60 days: 14.45%). Increasing the concentration of lecithin increased η0/η∞ value, but no alteration was observed for monoglyceride samples. This increment of η0/η∞ values indicates that structural modification of walnut butter takes place at higher concentration of lecithin. Also, it was observed that the emulsifiers resulted in more uniform texture. Results could be useful in development of the walnut butter making process and packaging system design. More... »

PAGES

785-792

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11694-018-9991-1

DOI

http://dx.doi.org/10.1007/s11694-018-9991-1

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1110272779


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0904", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "name": [
            "Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), POBox: 91895-157.356, Mashhad, Iran"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Shahidi-Noghabi", 
        "givenName": "Mostafa", 
        "id": "sg:person.013646556553.98", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013646556553.98"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), POBox: 91895-157.356, Mashhad, Iran"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Naji-Tabasi", 
        "givenName": "Sara", 
        "id": "sg:person.01256537313.52", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01256537313.52"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), POBox: 91895-157.356, Mashhad, Iran"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Sarraf", 
        "givenName": "Mozhdeh", 
        "id": "sg:person.011456244516.31", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011456244516.31"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.idairyj.2003.12.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002707661"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2005.09.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004520688"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2013.04.015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005668238"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s13197-015-2116-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006489629", 
          "https://doi.org/10.1007/s13197-015-2116-5"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/10942910701772048", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009900652"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-012-0811-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010212200", 
          "https://doi.org/10.1007/s11947-012-0811-z"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/10942912.2012.700537", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012748828"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.amc.2012.11.092", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013032047"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/11499145_123", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013568430", 
          "https://doi.org/10.1007/11499145_123"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/11499145_123", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013568430", 
          "https://doi.org/10.1007/11499145_123"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0166-6622(91)80256-n", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016845923"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/b978-012119062-0/50001-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020450124"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4603.2008.00154.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020521751"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2011.11.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024380813"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2012.07.015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025359947"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2006.06.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026249289"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2006.03.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026400419"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2007.12.026", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026803143"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1073/pnas.91.6.2216", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026918128"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.1999.tb12275.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027185748"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3390/ijms14024223", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031249587"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s003970000120", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033359982", 
          "https://doi.org/10.1007/s003970000120"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.1945", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034187606"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0268-005x(01)00091-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035096137"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2006.03.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038988071"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2007.04.017", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039727219"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf00366956", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040317170", 
          "https://doi.org/10.1007/bf00366956"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/01932691.2011.646599", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041466886"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/aic.690421119", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043042068"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11694-014-9216-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043132054", 
          "https://doi.org/10.1007/s11694-014-9216-1"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11227-011-0556-x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043788534", 
          "https://doi.org/10.1007/s11227-011-0556-x"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/10942910500267323", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043951029"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/10942910701233397", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045689507"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jtbi.2015.01.035", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045992789"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-3-319-23234-8_31", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046422804", 
          "https://doi.org/10.1007/978-3-319-23234-8_31"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carbpol.2015.03.020", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049745211"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0260-8774(02)00277-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052333178"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0260-8774(02)00277-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052333178"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/jfpp.13255", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1083883786"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-1-4613-1219-2_7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1089524416", 
          "https://doi.org/10.1007/978-1-4613-1219-2_7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-1-4613-1219-2_7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1089524416", 
          "https://doi.org/10.1007/978-1-4613-1219-2_7"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-03", 
    "datePublishedReg": "2019-03-01", 
    "description": "Walnut butter apart from its delicious taste and flavor is rich in monounsaturated fatty acid content and oil separation is one of the problems faced by walnut butter industry. In this investigation, effect of different level of emulsifying agents (mono-diglyceride and lecithin at 0, 0.5 and 1.5% w/w levels) on the rheological (time-independent and time-dependent), size distribution, texture homogeneity (GLCMs and fractal dimension) and stability of walnut butter have been studied. The results revealed that emulsifiers decreased droplets size, which was more pronounced for 1.5% Lecithin (21.58 \u00b5m). The walnut butter showed shear-thinning behaviour (n: 0.18\u20130.21) and the samples containing 1.5% lecithin had the highest consistency coefficient (370.23 Pa sn), thixotropy value (relative of hysteresis area = 39.31%) and stability (separation after 60 days: 14.45%). Increasing the concentration of lecithin increased \u03b70/\u03b7\u221e value, but no alteration was observed for monoglyceride samples. This increment of \u03b70/\u03b7\u221e values indicates that structural modification of walnut butter takes place at higher concentration of lecithin. Also, it was observed that the emulsifiers resulted in more uniform texture. Results could be useful in development of the walnut butter making process and packaging system design.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s11694-018-9991-1", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1290436", 
        "issn": [
          "2193-4126", 
          "2193-4134"
        ], 
        "name": "Journal of Food Measurement and Characterization", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "1", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "13"
      }
    ], 
    "name": "Effect of emulsifier on rheological, textural and microstructure properties of walnut butter", 
    "pagination": "785-792", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "b1fe7e9ece6465d63e4a05e9a2b82318c0de2a51291713cde3a4b3cef299ebd6"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s11694-018-9991-1"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1110272779"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s11694-018-9991-1", 
      "https://app.dimensions.ai/details/publication/pub.1110272779"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T09:10", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000338_0000000338/records_47967_00000002.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs11694-018-9991-1"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11694-018-9991-1'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11694-018-9991-1'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11694-018-9991-1'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11694-018-9991-1'


 

This table displays all metadata directly associated to this object as RDF triples.

201 TRIPLES      21 PREDICATES      65 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s11694-018-9991-1 schema:about anzsrc-for:09
2 anzsrc-for:0904
3 schema:author N7d064f76d6924d9aa20ed745206f0f56
4 schema:citation sg:pub.10.1007/11499145_123
5 sg:pub.10.1007/978-1-4613-1219-2_7
6 sg:pub.10.1007/978-3-319-23234-8_31
7 sg:pub.10.1007/bf00366956
8 sg:pub.10.1007/s003970000120
9 sg:pub.10.1007/s11227-011-0556-x
10 sg:pub.10.1007/s11694-014-9216-1
11 sg:pub.10.1007/s11947-012-0811-z
12 sg:pub.10.1007/s13197-015-2116-5
13 https://doi.org/10.1002/aic.690421119
14 https://doi.org/10.1002/jsfa.1945
15 https://doi.org/10.1016/0166-6622(91)80256-n
16 https://doi.org/10.1016/b978-012119062-0/50001-2
17 https://doi.org/10.1016/j.amc.2012.11.092
18 https://doi.org/10.1016/j.carbpol.2015.03.020
19 https://doi.org/10.1016/j.foodhyd.2005.09.002
20 https://doi.org/10.1016/j.foodhyd.2006.03.008
21 https://doi.org/10.1016/j.foodhyd.2006.06.003
22 https://doi.org/10.1016/j.foodhyd.2007.04.017
23 https://doi.org/10.1016/j.foodhyd.2011.11.012
24 https://doi.org/10.1016/j.foodres.2006.03.009
25 https://doi.org/10.1016/j.idairyj.2003.12.004
26 https://doi.org/10.1016/j.jfoodeng.2007.12.026
27 https://doi.org/10.1016/j.jfoodeng.2012.07.015
28 https://doi.org/10.1016/j.jfoodeng.2013.04.015
29 https://doi.org/10.1016/j.jtbi.2015.01.035
30 https://doi.org/10.1016/s0260-8774(02)00277-7
31 https://doi.org/10.1016/s0268-005x(01)00091-1
32 https://doi.org/10.1073/pnas.91.6.2216
33 https://doi.org/10.1080/01932691.2011.646599
34 https://doi.org/10.1080/10942910500267323
35 https://doi.org/10.1080/10942910701233397
36 https://doi.org/10.1080/10942910701772048
37 https://doi.org/10.1080/10942912.2012.700537
38 https://doi.org/10.1111/j.1365-2621.1999.tb12275.x
39 https://doi.org/10.1111/j.1745-4603.2008.00154.x
40 https://doi.org/10.1111/jfpp.13255
41 https://doi.org/10.3390/ijms14024223
42 schema:datePublished 2019-03
43 schema:datePublishedReg 2019-03-01
44 schema:description Walnut butter apart from its delicious taste and flavor is rich in monounsaturated fatty acid content and oil separation is one of the problems faced by walnut butter industry. In this investigation, effect of different level of emulsifying agents (mono-diglyceride and lecithin at 0, 0.5 and 1.5% w/w levels) on the rheological (time-independent and time-dependent), size distribution, texture homogeneity (GLCMs and fractal dimension) and stability of walnut butter have been studied. The results revealed that emulsifiers decreased droplets size, which was more pronounced for 1.5% Lecithin (21.58 µm). The walnut butter showed shear-thinning behaviour (n: 0.18–0.21) and the samples containing 1.5% lecithin had the highest consistency coefficient (370.23 Pa sn), thixotropy value (relative of hysteresis area = 39.31%) and stability (separation after 60 days: 14.45%). Increasing the concentration of lecithin increased η0/η∞ value, but no alteration was observed for monoglyceride samples. This increment of η0/η∞ values indicates that structural modification of walnut butter takes place at higher concentration of lecithin. Also, it was observed that the emulsifiers resulted in more uniform texture. Results could be useful in development of the walnut butter making process and packaging system design.
45 schema:genre research_article
46 schema:inLanguage en
47 schema:isAccessibleForFree false
48 schema:isPartOf N29b383c6d87a421aa115e445adf6dc4e
49 Ne09e9830a647418eb08ee7a97c2505dd
50 sg:journal.1290436
51 schema:name Effect of emulsifier on rheological, textural and microstructure properties of walnut butter
52 schema:pagination 785-792
53 schema:productId N12491295263f4758a09cfd426203a5d4
54 Naa85d295e2d34519a78ebec985c8b372
55 Nc32f6a2c9bd54fdf8a7da7368621a091
56 schema:sameAs https://app.dimensions.ai/details/publication/pub.1110272779
57 https://doi.org/10.1007/s11694-018-9991-1
58 schema:sdDatePublished 2019-04-11T09:10
59 schema:sdLicense https://scigraph.springernature.com/explorer/license/
60 schema:sdPublisher N74ac0aaa8a81474fafe57dfe0d7a2a3b
61 schema:url https://link.springer.com/10.1007%2Fs11694-018-9991-1
62 sgo:license sg:explorer/license/
63 sgo:sdDataset articles
64 rdf:type schema:ScholarlyArticle
65 N12491295263f4758a09cfd426203a5d4 schema:name readcube_id
66 schema:value b1fe7e9ece6465d63e4a05e9a2b82318c0de2a51291713cde3a4b3cef299ebd6
67 rdf:type schema:PropertyValue
68 N212abec6b6164a71994147e92f8bb8af schema:name Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), POBox: 91895-157.356, Mashhad, Iran
69 rdf:type schema:Organization
70 N26ffa655bc4343949651290a7443a11d rdf:first sg:person.011456244516.31
71 rdf:rest rdf:nil
72 N29b383c6d87a421aa115e445adf6dc4e schema:volumeNumber 13
73 rdf:type schema:PublicationVolume
74 N4140657d21f649dfa56c9d0a3d8e2977 schema:name Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), POBox: 91895-157.356, Mashhad, Iran
75 rdf:type schema:Organization
76 N74ac0aaa8a81474fafe57dfe0d7a2a3b schema:name Springer Nature - SN SciGraph project
77 rdf:type schema:Organization
78 N7d064f76d6924d9aa20ed745206f0f56 rdf:first sg:person.013646556553.98
79 rdf:rest Ne07f42bee3694a539faad81ff3bd7379
80 N975add9bc14b469dbc1ac2a28ceb309a schema:name Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), POBox: 91895-157.356, Mashhad, Iran
81 rdf:type schema:Organization
82 Naa85d295e2d34519a78ebec985c8b372 schema:name dimensions_id
83 schema:value pub.1110272779
84 rdf:type schema:PropertyValue
85 Nc32f6a2c9bd54fdf8a7da7368621a091 schema:name doi
86 schema:value 10.1007/s11694-018-9991-1
87 rdf:type schema:PropertyValue
88 Ne07f42bee3694a539faad81ff3bd7379 rdf:first sg:person.01256537313.52
89 rdf:rest N26ffa655bc4343949651290a7443a11d
90 Ne09e9830a647418eb08ee7a97c2505dd schema:issueNumber 1
91 rdf:type schema:PublicationIssue
92 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
93 schema:name Engineering
94 rdf:type schema:DefinedTerm
95 anzsrc-for:0904 schema:inDefinedTermSet anzsrc-for:
96 schema:name Chemical Engineering
97 rdf:type schema:DefinedTerm
98 sg:journal.1290436 schema:issn 2193-4126
99 2193-4134
100 schema:name Journal of Food Measurement and Characterization
101 rdf:type schema:Periodical
102 sg:person.011456244516.31 schema:affiliation N975add9bc14b469dbc1ac2a28ceb309a
103 schema:familyName Sarraf
104 schema:givenName Mozhdeh
105 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011456244516.31
106 rdf:type schema:Person
107 sg:person.01256537313.52 schema:affiliation N4140657d21f649dfa56c9d0a3d8e2977
108 schema:familyName Naji-Tabasi
109 schema:givenName Sara
110 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01256537313.52
111 rdf:type schema:Person
112 sg:person.013646556553.98 schema:affiliation N212abec6b6164a71994147e92f8bb8af
113 schema:familyName Shahidi-Noghabi
114 schema:givenName Mostafa
115 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013646556553.98
116 rdf:type schema:Person
117 sg:pub.10.1007/11499145_123 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013568430
118 https://doi.org/10.1007/11499145_123
119 rdf:type schema:CreativeWork
120 sg:pub.10.1007/978-1-4613-1219-2_7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1089524416
121 https://doi.org/10.1007/978-1-4613-1219-2_7
122 rdf:type schema:CreativeWork
123 sg:pub.10.1007/978-3-319-23234-8_31 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046422804
124 https://doi.org/10.1007/978-3-319-23234-8_31
125 rdf:type schema:CreativeWork
126 sg:pub.10.1007/bf00366956 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040317170
127 https://doi.org/10.1007/bf00366956
128 rdf:type schema:CreativeWork
129 sg:pub.10.1007/s003970000120 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033359982
130 https://doi.org/10.1007/s003970000120
131 rdf:type schema:CreativeWork
132 sg:pub.10.1007/s11227-011-0556-x schema:sameAs https://app.dimensions.ai/details/publication/pub.1043788534
133 https://doi.org/10.1007/s11227-011-0556-x
134 rdf:type schema:CreativeWork
135 sg:pub.10.1007/s11694-014-9216-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043132054
136 https://doi.org/10.1007/s11694-014-9216-1
137 rdf:type schema:CreativeWork
138 sg:pub.10.1007/s11947-012-0811-z schema:sameAs https://app.dimensions.ai/details/publication/pub.1010212200
139 https://doi.org/10.1007/s11947-012-0811-z
140 rdf:type schema:CreativeWork
141 sg:pub.10.1007/s13197-015-2116-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006489629
142 https://doi.org/10.1007/s13197-015-2116-5
143 rdf:type schema:CreativeWork
144 https://doi.org/10.1002/aic.690421119 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043042068
145 rdf:type schema:CreativeWork
146 https://doi.org/10.1002/jsfa.1945 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034187606
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1016/0166-6622(91)80256-n schema:sameAs https://app.dimensions.ai/details/publication/pub.1016845923
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1016/b978-012119062-0/50001-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020450124
151 rdf:type schema:CreativeWork
152 https://doi.org/10.1016/j.amc.2012.11.092 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013032047
153 rdf:type schema:CreativeWork
154 https://doi.org/10.1016/j.carbpol.2015.03.020 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049745211
155 rdf:type schema:CreativeWork
156 https://doi.org/10.1016/j.foodhyd.2005.09.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004520688
157 rdf:type schema:CreativeWork
158 https://doi.org/10.1016/j.foodhyd.2006.03.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038988071
159 rdf:type schema:CreativeWork
160 https://doi.org/10.1016/j.foodhyd.2006.06.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026249289
161 rdf:type schema:CreativeWork
162 https://doi.org/10.1016/j.foodhyd.2007.04.017 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039727219
163 rdf:type schema:CreativeWork
164 https://doi.org/10.1016/j.foodhyd.2011.11.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024380813
165 rdf:type schema:CreativeWork
166 https://doi.org/10.1016/j.foodres.2006.03.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026400419
167 rdf:type schema:CreativeWork
168 https://doi.org/10.1016/j.idairyj.2003.12.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002707661
169 rdf:type schema:CreativeWork
170 https://doi.org/10.1016/j.jfoodeng.2007.12.026 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026803143
171 rdf:type schema:CreativeWork
172 https://doi.org/10.1016/j.jfoodeng.2012.07.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025359947
173 rdf:type schema:CreativeWork
174 https://doi.org/10.1016/j.jfoodeng.2013.04.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005668238
175 rdf:type schema:CreativeWork
176 https://doi.org/10.1016/j.jtbi.2015.01.035 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045992789
177 rdf:type schema:CreativeWork
178 https://doi.org/10.1016/s0260-8774(02)00277-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052333178
179 rdf:type schema:CreativeWork
180 https://doi.org/10.1016/s0268-005x(01)00091-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035096137
181 rdf:type schema:CreativeWork
182 https://doi.org/10.1073/pnas.91.6.2216 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026918128
183 rdf:type schema:CreativeWork
184 https://doi.org/10.1080/01932691.2011.646599 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041466886
185 rdf:type schema:CreativeWork
186 https://doi.org/10.1080/10942910500267323 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043951029
187 rdf:type schema:CreativeWork
188 https://doi.org/10.1080/10942910701233397 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045689507
189 rdf:type schema:CreativeWork
190 https://doi.org/10.1080/10942910701772048 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009900652
191 rdf:type schema:CreativeWork
192 https://doi.org/10.1080/10942912.2012.700537 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012748828
193 rdf:type schema:CreativeWork
194 https://doi.org/10.1111/j.1365-2621.1999.tb12275.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1027185748
195 rdf:type schema:CreativeWork
196 https://doi.org/10.1111/j.1745-4603.2008.00154.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1020521751
197 rdf:type schema:CreativeWork
198 https://doi.org/10.1111/jfpp.13255 schema:sameAs https://app.dimensions.ai/details/publication/pub.1083883786
199 rdf:type schema:CreativeWork
200 https://doi.org/10.3390/ijms14024223 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031249587
201 rdf:type schema:CreativeWork
 




Preview window. Press ESC to close (or click here)


...