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Impact of different sequences of mechanical and thermal processing on the rheological properties ofPorphyridium cruentumandChlorella vulgarisas functional food ingredients

机译：不同序列对机电加工术后流变特性的影响孢子术中春季功能性食品成分的流变特性

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Tom M. M. Bernaerts; Agnese Panozzo; Katrien A. F. Verhaegen; Lore Gheysen; Imogen Foubert; Paula Moldenaers; Marc E. Hendrickx; Ann M. Van Loey;
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1. Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients [J] . Food & Function . 2018,第4期

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2. Impact of Thermal Processing on the Activity of Gallotannins and Condensed Tannins from Hamamelis virginiana Used as Functional Ingredients in Seafood [J] . Maria Jesus Gonzalez, Josep Lluis Torres, Isabel Medina Journal of Agricultural and Food Chemistry . 2010,第7期

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3. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties [J] . Aguayo-Mendoza Monica G., Ketel Eva C., van der Linden Erik, Food Quality and Preference . 2019,第期

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4. Anhydride/epoxy functionalized blends:mechanical,rheological and thermal properties [C] . Goknur Bayram, Ulku Yilmazer Materials Research Society Symposium . 2002

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5. Variability in starch rheological and thermal properties from commercial corn hybrids and its effect on food functional properties. [D] . Cabrales, Lynda. 2006

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6. Poly(lactic Acid)–Biochar Biocomposites: Effect of Processing and Filler Content on Rheological Thermal and Mechanical Properties [O] . Rossella Arrigo, Mattia Bartoli, Giulio Malucelli 2020

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7. Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing [O] . Tom M.M. Bernaerts, Agnese Panozzo, Veerle Doumen, 2017

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8. Philippines: Food Processing Ingredients Sector. Opportunities for U.S. Food Ingredients in an Expanding Street Food Sector, 2007. GAIN Report Number RP7074 [R] . 2007

机译：菲律宾：食品加工配料部门。 2007年扩大街头食品部门的美国食品配料机会。增益报告编号Rp7074

Impact of different sequences of mechanical and thermal processing on the rheological properties ofPorphyridium cruentumandChlorella vulgarisas functional food ingredients

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