Microwave Heating Effect on Rheology and Microstructure of White Sauces

Effect of cooking time and ingredients on the performance of different starches in white sauces

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Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

(2010) B. Heyman et al.   JOURNAL OF FOOD ENGINEERING

Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability

(2009) A. Arocas et al.   FOOD HYDROCOLLOIDS

Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions

(2009) H. Vu Dang et al.   FOOD HYDROCOLLOIDS

Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt

(2009) L.M. Guardeño et al.   JOURNAL OF FOOD ENGINEERING

Sauces and Dressings: A Review of Properties and Applications

(2008) Marek Sikora et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of corn starch type in the rheological properties of a white sauce after heating and freezing

(2008) A. Arocas et al.   FOOD HYDROCOLLOIDS

Multiphase visualisation of fat containing β-lactoglobulin–κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining

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