The DOI matches its Crossref record; 74 of the 74 references it cites were found in a registry or an index.
A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications
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Citations
Cites
Food Security: The Challenge of Feeding 9 Billion People
Godfray, H. C. J., Beddington, J. R., Crute, I. R., Haddad, L., Lawrence, D., Muir, J. F., Pretty, J., Robinson, S., Thomas, S. M., & Toulmin, C. (2010) · Science · doi:10.1126/science.1185383 · Cited by 11,943
Applications of spray-drying in microencapsulation of food ingredients: An overview
Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007) · Food Research International · doi:10.1016/j.foodres.2007.07.004 · Cited by 2,422
Phillips, G. O., & Williams, P. A. (2009) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845695873 · Cited by 2,105
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
Dickinson, E. (2003) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00120-5 · Cited by 1,922
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
Ridley, B. L., O'Neill, M. A., & Mohnen, D. (2001) · Phytochemistry · doi:10.1016/s0031-9422(01)00113-3 · Cited by 1,912
(2021) · Elsevier eBooks · doi:10.1016/c2018-0-04245-0 · Cited by 1,398
Hydrocolloids as thickening and gelling agents in food: a critical review
Saha, D., & Bhattacharya, S. (2010) · Journal of Food Science and Technology · doi:10.1007/s13197-010-0162-6 · Cited by 1,356
Walstra, P. (2002) · CRC Press eBooks · doi:10.1201/9780203910436 · Cited by 1,052
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.03.032 · Cited by 977
Industrial Gums, Polysaccharides and their Derivatives
Anderson, D. M. W. (1975) · Carbohydrate Research · doi:10.1016/s0008-6215(00)87043-3 · Cited by 779
Metadata
- Authors
- Mahmood, K., Kamilah, H., Shang, P. L., Sulaiman, S., Ariffin, F., & Alias, A. K.
- Venue
- Food Bioscience
- Publisher
- Elsevier BV
- Published
- 2017-09
- Volume
- 19
- Pages
- 110-120
- ISSN
- 2212-4292 (ISSN-L)
- OpenAlex
- W2616723890
- Cited by
- 295
- References
- 74
- FWCI
- 18.46
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- Mahmood, K., Kamilah, H., Shang, P. L., Sulaiman, S., Ariffin, F., & Alias, A. K. (2017). A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications. Food Bioscience. https://doi.org/10.1016/j.fbio.2017.05.006
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
