{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,13]],"date-time":"2026-01-13T00:17:04Z","timestamp":1768263424801,"version":"3.49.0"},"reference-count":52,"publisher":"Springer Science and Business Media LLC","issue":"4","license":[{"start":{"date-parts":[[2013,6,4]],"date-time":"2013-06-04T00:00:00Z","timestamp":1370304000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Bioprocess Technol"],"published-print":{"date-parts":[[2014,4]]},"DOI":"10.1007\/s11947-013-1132-6","type":"journal-article","created":{"date-parts":[[2013,6,3]],"date-time":"2013-06-03T10:19:29Z","timestamp":1370254769000},"page":"1171-1182","source":"Crossref","is-referenced-by-count":28,"title":["Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours"],"prefix":"10.1007","volume":"7","author":[{"given":"Mar\u00eda D.","family":"Torres","sequence":"first","affiliation":[]},{"given":"Patricia","family":"Fradinho","sequence":"additional","affiliation":[]},{"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[]},{"given":"Isabel","family":"Sousa","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2013,6,4]]},"reference":[{"key":"1132_CR1","volume-title":"Official Methods of Analysis","author":"AOAC","year":"1996","unstructured":"AOAC. (1996). Official Methods of Analysis (16th ed.). Washington, USA: Association of Official Analytical Chemistry.","edition":"16"},{"key":"1132_CR2","unstructured":"ASAE Standards (1995) S319.2: Methods for determining and expressing fineness of feed materials by sieving. Michigan, USA: American Society of Agricultural Engineers."},{"key":"1132_CR3","doi-asserted-by":"crossref","DOI":"10.1016\/B978-012119062-0\/50001-2","volume-title":"Food Texture and Viscosity: Concept and Measurement","author":"M Bourne","year":"2002","unstructured":"Bourne, M. (2002). Food Texture and Viscosity: Concept and Measurement. London, UK: Academic Press."},{"key":"1132_CR4","volume-title":"Progress in Rheology: Theory and Applications","author":"P Batista","year":"2002","unstructured":"Batista, P., Nunes, M. C., & Sousa, I. (2002). Physical characterisation of commercial dairy desserts. In F. Martinez Boza, A. Guerrero, P. Partal, J. Franco, & J. Munoz (Eds.), Progress in Rheology: Theory and Applications. Spain: Publicaciones Digitales."},{"key":"1132_CR5","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.jfca.2006.07.008","volume":"20","author":"OP Borges","year":"2007","unstructured":"Borges, O. P., Carvalho, J. S., Correia, P. R., & Silva, A. P. (2007). Lipid and fatty acid profiles of Castanea sativa Mill. chestnuts of 17 native Portuguese cultivars. Journal of Food Composition and Analysis, 20, 80\u201389.","journal-title":"Journal of Food Composition and Analysis"},{"key":"1132_CR6","doi-asserted-by":"crossref","first-page":"707","DOI":"10.1007\/s11947-008-0108-4","volume":"3","author":"C Brites","year":"2008","unstructured":"Brites, C., Trigo, M. J., Santos, C., Collar, C., & Rosell, C. M. (2008). Maize based gluten-free bread: Influence of processing parameters on sensory and instrumental quality. Food Bioprocess Technology, 3, 707\u2013715.","journal-title":"Food Bioprocess Technology"},{"key":"1132_CR7","doi-asserted-by":"crossref","first-page":"1774","DOI":"10.1016\/j.lwt.2011.03.009","volume":"44","author":"N Charoenkul","year":"2011","unstructured":"Charoenkul, N., Uttapap, D., Pathipanawat, W., & Takeda, Y. (2011). Physicochemical characteristics of starches and flours from cassava varieties having different cooked root textures. LWT- Food Science and Technology, 44, 1774\u20131781.","journal-title":"LWT- Food Science and Technology"},{"key":"1132_CR8","volume-title":"Characterization of Cereals and Flours: Properties, Analysis and Applications, Chapter 15","author":"LS Collado","year":"2003","unstructured":"Collado, L. S., & Corke, H. (2003). Starch properties and functionalities. In G. Kaletunc & K. J. Breslauer (Eds.), Characterization of Cereals and Flours: Properties, Analysis and Applications, Chapter 15. New York, USA: Marcel Dekker."},{"key":"1132_CR9","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1016\/j.jfoodeng.2009.08.014","volume":"96","author":"MA Cornejo-Villegas","year":"2010","unstructured":"Cornejo-Villegas, M. A., Acosta-Osorio, A. A., Rojas-Molina, I., Guti\u00e9rrez-Cort\u00e9z, E., Quiroga, M. A., Gayt\u00e1n, M., et al. (2010). Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder. Journal of Food Engineering, 96, 401\u2013409.","journal-title":"Journal of Food Engineering"},{"key":"1132_CR10","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.fbp.2011.06.008","volume":"90","author":"P Correia","year":"2012","unstructured":"Correia, P., & Beirao-da-Costa, M. L. (2012). Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours. Food and Bioproducts Processing, 90, 284\u2013294.","journal-title":"Food and Bioproducts Processing"},{"key":"1132_CR11","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/j.jfoodeng.2008.06.040","volume":"90","author":"P Correia","year":"2009","unstructured":"Correia, P., Leit\u00e3o, A., & Beirao-da-Costa, M. L. (2009). The effect of drying temperatures on morphological and chemical properties of dried chestnut flours. Journal of Food Engineering, 90, 325\u2013332.","journal-title":"Journal of Food Engineering"},{"key":"1132_CR12","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1016\/j.foodhyd.2011.05.010","volume":"27","author":"P Correia","year":"2012","unstructured":"Correia, P., Nunes, M. C., & Beirao-da-Costa, M. L. (2012). The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. Var. Matainha and Longal) fruits. Food Hydrocolloids, 27, 256\u2013263.","journal-title":"Food Hydrocolloids"},{"key":"1132_CR13","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1016\/j.jfoodeng.2010.07.017","volume":"101","author":"I Demirkesen","year":"2010","unstructured":"Demirkesen, I., Mert, B., Sumnu, G., & Sahin, S. (2010). Utilization of chestnut flour in gluten-free bread formulations. Journal of Food Engineering, 101, 329\u2013336.","journal-title":"Journal of Food Engineering"},{"key":"1132_CR14","doi-asserted-by":"crossref","first-page":"777","DOI":"10.1016\/j.foodhyd.2007.03.004","volume":"22","author":"T Funami","year":"2008","unstructured":"Funami, T., Kataoka, Y., Noda, S., Hiroe, M., Ishihara, S., & Asai, I. (2008). Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch-2: Characterizations of starch and investigations of corn starch\/fenugreek gum composite system at a relatively low starch concentration; 5\u2009w\/v%. Food Hydrocolloids, 22, 777\u2013787.","journal-title":"Food Hydrocolloids"},{"key":"1132_CR15","doi-asserted-by":"crossref","first-page":"3109","DOI":"10.1021\/jf980284v","volume":"46","author":"J Franco","year":"1998","unstructured":"Franco, J., Raymundo, A., Sousa, I., & Gallegos, C. (1998). Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions. Journal of Agricultural and Food Chemistry, 46, 3109\u20133115.","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"1132_CR16","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.tifs.2003.09.012","volume":"15","author":"E Gallagher","year":"2004","unstructured":"Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal based products. Trends in Food Science and Technology, 15, 143\u2013152.","journal-title":"Trends in Food Science and Technology"},{"key":"1132_CR17","doi-asserted-by":"crossref","first-page":"458","DOI":"10.1016\/j.reactfunctpolym.2012.04.009","volume":"72","author":"P Glampedaki","year":"2012","unstructured":"Glampedaki, P., Petzold, G., Dutschk, V., Miller, R., & Warmoeskerken, M. C. G. (2012). Physicochemical properties of biopolymer-based polyelectrolyte complexes with controlled pH\/thermo-responsiveness. Reactive and Functional Polymers, 72, 458\u2013468.","journal-title":"Reactive and Functional Polymers"},{"key":"1132_CR18","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/j.jcs.2003.10.004","volume":"39","author":"HS Gujral","year":"2004","unstructured":"Gujral, H. S., & Rosell, C. M. (2004). Functionality of rice flour modified with a microbial transglutaminase. Journal of Cereal Science, 39, 225\u2013230.","journal-title":"Journal of Cereal Science"},{"key":"1132_CR19","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1016\/S0144-8617(01)00354-X","volume":"49","author":"A Gunaratne","year":"2002","unstructured":"Gunaratne, A., & Hoover, R. (2002). Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers, 49, 425\u2013437.","journal-title":"Carbohydrate Polymers"},{"key":"1132_CR20","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1016\/j.jcs.2010.02.003","volume":"51","author":"A Houben","year":"2010","unstructured":"Houben, A., G\u00f6tz, H., Mitzscherling, M., & Becker, T. (2010). Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) dough. Journal of Cereal Science, 51, 350\u2013356.","journal-title":"Journal of Cereal Science"},{"key":"1132_CR21","unstructured":"ICC (2008). International Association for Cereal Chemistry. ICC-Standard Methods No. 110\/1."},{"key":"1132_CR22","unstructured":"ISO 7302 (1982). Cereals and cereal products\u2014Determination of total fat content. Geneva, Switzerland"},{"key":"1132_CR23","doi-asserted-by":"crossref","first-page":"455","DOI":"10.1016\/S0308-8146(00)00261-2","volume":"72","author":"HM Lai","year":"2001","unstructured":"Lai, H. M. (2001). Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chemistry, 72, 455\u2013463.","journal-title":"Food Chemistry"},{"key":"1132_CR24","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.foodchem.2010.12.116","volume":"127","author":"P Lai","year":"2011","unstructured":"Lai, P., Li, K. Y., Lu, S., & Chen, H. H. (2011). Physicochemical characteristics of rice starch supplemented with dietary fibre. Food Chemistry, 127, 153\u2013158.","journal-title":"Food Chemistry"},{"key":"1132_CR25","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1002\/star.200700645","volume":"60","author":"W Lan","year":"2008","unstructured":"Lan, W., Hihua, Y., Yun, Z., Bijun, X., & Zhida, S. (2008). Morphological, physicochemical and textural properties of starch separated from Chinese water chestnut. Starch-Starke, 60, 181\u2013191.","journal-title":"Starch-Starke"},{"key":"1132_CR26","doi-asserted-by":"crossref","first-page":"1785","DOI":"10.1016\/j.foodhyd.2011.04.010","volume":"25","author":"OS Lawal","year":"2011","unstructured":"Lawal, O. S., Lapasin, R., Bellich, B., Olayiwola, T. O., Ces\u00e0ro, A., Yoshimura, M., et al. (2011). Rheology and functional properties of starches isolated from five improved rice varieties from West Africa. Food Hydrocolloids, 25, 1785\u20131792.","journal-title":"Food Hydrocolloids"},{"key":"1132_CR27","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1016\/j.jfoodeng.2006.03.032","volume":"79","author":"A Lazaridou","year":"2007","unstructured":"Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79, 1033\u20131047.","journal-title":"Journal of Food Engineering"},{"key":"1132_CR28","first-page":"534","volume":"36","author":"HW Leach","year":"1959","unstructured":"Leach, H. W., McCowen, L. D., & Schoch, T. J. (1959). Structure of the starch granule. I Swelling and solubility patterns of various starches. Cereal Chemistry, 36, 534\u2013544.","journal-title":"Cereal Chemistry"},{"key":"1132_CR29","doi-asserted-by":"crossref","first-page":"807","DOI":"10.1016\/S0963-9969(02)00083-2","volume":"35","author":"RS Manohar","year":"2002","unstructured":"Manohar, R. S., & Rao, P. H. (2002). Interrelationship between rheological characteristic of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality. Food Research International, 35, 807\u2013813.","journal-title":"Food Research International"},{"key":"1132_CR30","doi-asserted-by":"crossref","first-page":"1205","DOI":"10.1007\/s00217-008-0838-6","volume":"227","author":"C Marco","year":"2008","unstructured":"Marco, C., & Rosell, C. M. (2008). Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology, 227, 1205\u20131213.","journal-title":"European Food Research and Technology"},{"key":"1132_CR31","doi-asserted-by":"crossref","first-page":"963","DOI":"10.1016\/j.foodres.2009.04.017","volume":"42","author":"M Mariotti","year":"2009","unstructured":"Mariotti, M., Lucisano, M., Pagani, M. A., & Ng, P. K. W. (2009). The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Research International, 42, 963\u2013975.","journal-title":"Food Research International"},{"key":"1132_CR32","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1016\/S0308-8146(03)00249-8","volume":"84","author":"JDLM Miguelez","year":"2004","unstructured":"Miguelez, J. D. L. M., Bern\u00e1rdez, M. M., & Queijeiro, J. M. G. (2004). Composition of varieties of chestnuts from Galicia (Spain). Food Chemistry, 84, 401\u2013404.","journal-title":"Food Chemistry"},{"key":"1132_CR33","doi-asserted-by":"crossref","unstructured":"Miles, M. J., Morris, V. J., Orford, P. D., & Ring, S. C. (1985). The role of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research, 135, 271\u2013281","DOI":"10.1016\/S0008-6215(00)90778-X"},{"key":"1132_CR34","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.jfoodeng.2010.04.009","volume":"100","author":"R Moreira","year":"2010","unstructured":"Moreira, R., Chenlo, F., Torres, M. D., & Prieto, D. M. (2010). Influence of the particle size on the rheological behaviour of chestnut flour doughs. Journal of Food Engineering, 100, 270\u2013277.","journal-title":"Journal of Food Engineering"},{"key":"1132_CR35","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1111\/j.1745-4603.2012.00348.x","volume":"43","author":"R Moreira","year":"2012","unstructured":"Moreira, R., Chenlo, F., & Torres, M. D. (2012a). Effect of shortenings on the rheology of gluten-free doughs: Study of chestnut flour with chia flour, olive and sunflower oils. Journal of Texture Studies, 43, 375\u2013383.","journal-title":"Journal of Texture Studies"},{"key":"1132_CR36","author":"R Moreira","year":"2012","unstructured":"Moreira, R., Chenlo, F., & Torres, M. D. (2012b). Rheology of gluten-free doughs from blends of chestnut and rice flours. Food and Bioprocess Technology. doi: 10.1007\/s11947-012-0927-1 .","journal-title":"Food and Bioprocess Technology"},{"key":"1132_CR37","doi-asserted-by":"crossref","first-page":"676","DOI":"10.1016\/j.fm.2009.07.001","volume":"26","author":"AV Moroni","year":"2009","unstructured":"Moroni, A. V., Bello, F. D., & Arendt, E. K. (2009). Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue. Food Microbiology, 26, 676\u2013684.","journal-title":"Food Microbiology"},{"key":"1132_CR38","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1039\/9781847551214-00054","volume-title":"Gums and Stabilisers for the Food Industry","author":"MC Nunes","year":"2004","unstructured":"Nunes, M. C., Raymundo, A., & Sousa, I. (2004). Effect of thermal treatment and composition on the mechanical properties of pea\/kappa-carrageenan\/starch desserts. In P. A. Williams & G. O. Phillips (Eds.), Gums and Stabilisers for the Food Industry (Vol. 12, pp. 54\u201364). London, UK: Royal Society of Chemistry."},{"key":"1132_CR39","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.foodhyd.2005.03.011","volume":"20","author":"MC Nunes","year":"2006","unstructured":"Nunes, M. C., Raymundo, A., & Sousa, I. (2006). Rheological behaviour and microstructure of pea protein\/k-carrageenan\/starch gels with different setting conditions. Food Hydrocolloids, 20, 106\u2013113.","journal-title":"Food Hydrocolloids"},{"key":"1132_CR40","doi-asserted-by":"crossref","first-page":"949","DOI":"10.1016\/j.foodres.2009.04.011","volume":"42","author":"C Onyango","year":"2009","unstructured":"Onyango, C., Unbehend, G., & Lindhuaer, M. G. (2009). Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinized starch. Food Research International, 42, 949\u2013955.","journal-title":"Food Research International"},{"key":"1132_CR41","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.jnnfm.2006.03.008","volume":"137","author":"MF Piteira","year":"2006","unstructured":"Piteira, M. F., Maia, J. M., Raymundo, A., & Sousa, I. (2006). Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties. Journal of non-Newtonian Fluid Mechanical, 137, 72\u201380.","journal-title":"Journal of non-Newtonian Fluid Mechanical"},{"key":"1132_CR42","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1002\/biof.5520120143","volume":"12","author":"L Prosky","year":"2000","unstructured":"Prosky, L. (2000). When is dietary fiber considered a functional food? Biofactors, 12, 289\u2013297.","journal-title":"Biofactors"},{"key":"1132_CR43","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/S0144-8617(01)00235-1","volume":"48","author":"I Rosalina","year":"2002","unstructured":"Rosalina, I., & Bhattacharya, M. (2002). Dynamic rheological measurements and analysis of starch gels. Carbohydrate Polymers, 48, 191\u2013202.","journal-title":"Carbohydrate Polymers"},{"key":"1132_CR44","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1002\/9780470277553.ch6","volume-title":"Bakery Products: Science and Technology","author":"CM Rosell","year":"2006","unstructured":"Rosell, C. M., & G\u00f3mez, M. (2006). Rice. In Y. H. Hui (Ed.), Bakery Products: Science and Technology (pp. 123\u2013133). Iowa, USA: Blackwell Publishing."},{"key":"1132_CR45","volume-title":"Gluten Free Cereal Product and Beverages","author":"CM Rosell","year":"2008","unstructured":"Rosell, C. M., & Marco, C. (2008). Rice. In E. K. Arendt & F. Dal Bello (Eds.), Gluten Free Cereal Product and Beverages. London, UK: Academic Press."},{"key":"1132_CR46","doi-asserted-by":"crossref","first-page":"527","DOI":"10.1016\/j.foodres.2003.11.009","volume":"37","author":"G Sacchetti","year":"2004","unstructured":"Sacchetti, G., Pinnavaia, G. G., Guidolin, E., & Dalla Rosa, M. (2004). Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack like products. Food Research International, 37, 527\u2013534.","journal-title":"Food Research International"},{"key":"1132_CR47","doi-asserted-by":"crossref","first-page":"450","DOI":"10.1094\/CCHEM-85-4-0455","volume":"85","author":"E Santos","year":"2008","unstructured":"Santos, E., Rosell, C. M., & Collar, C. (2008). Retrogradation kinetics of high fibre wheat flour blends: A calorimetric approach. Cereal Chemistry, 85, 450\u2013458.","journal-title":"Cereal Chemistry"},{"key":"1132_CR48","doi-asserted-by":"crossref","first-page":"512","DOI":"10.1016\/j.foodhyd.2009.12.009","volume":"24","author":"NS Sodhi","year":"2010","unstructured":"Sodhi, N. S., Sasaki, T., Lu, Z.-H., & Kohyama, K. (2010). Phenomenological viscoelasticity of some rice starch gels. Food Hydrocolloids, 24, 512\u2013517.","journal-title":"Food Hydrocolloids"},{"key":"1132_CR49","first-page":"759","volume":"16","author":"JY Song","year":"2007","unstructured":"Song, J. Y., & Shin, M. (2007). Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice bread. Food Science and Biotechnology, 16, 759\u2013764.","journal-title":"Food Science and Biotechnology"},{"key":"1132_CR50","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1094\/CC-82-0228","volume":"82","author":"T Takahashi","year":"2005","unstructured":"Takahashi, T., Miura, M., Ohisa, N., Mori, K., & Kobayashi, S. (2005). Heat treatments of milled rice and properties of the flours. Cereal Chemistry, 82, 228\u2013232.","journal-title":"Cereal Chemistry"},{"key":"1132_CR51","doi-asserted-by":"crossref","first-page":"496","DOI":"10.1111\/j.1365-2621.2009.02155.x","volume":"45","author":"MCBM Vasconcelos","year":"2010","unstructured":"Vasconcelos, M. C. B. M., Nunes, F., Garc\u00eda-Viguera, C., Benett, R. N., Rosa, E. A. S., & Ferreira-Cardoso, J. V. (2010). Industrial processing effects on chestnut fruits (Castanea sativa Mill.). 3. Minerals, free sugars, carotenoids and antioxidant vitamins in chestnut fruits (Castanea sativa Mill.). International Journal of Food Science and Technology, 45, 496\u2013505.","journal-title":"International Journal of Food Science and Technology"},{"key":"1132_CR52","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1016\/j.foodhyd.2012.01.002","volume":"28","author":"D Xu","year":"2012","unstructured":"Xu, D., Wang, X., Jiang, J., Yuan, F., & Gao, Y. (2012). Impact of whey protein\u2014Beet pectin conjugation on the physicochemical stability of beta-carotene emulsions. Food Hydrocolloids, 28, 258\u2013266.","journal-title":"Food Hydrocolloids"}],"container-title":["Food and Bioprocess Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-013-1132-6.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s11947-013-1132-6\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-013-1132-6","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,6,1]],"date-time":"2019-06-01T21:07:19Z","timestamp":1559423239000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s11947-013-1132-6"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2013,6,4]]},"references-count":52,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2014,4]]}},"alternative-id":["1132"],"URL":"https:\/\/doi.org\/10.1007\/s11947-013-1132-6","relation":{},"ISSN":["1935-5130","1935-5149"],"issn-type":[{"value":"1935-5130","type":"print"},{"value":"1935-5149","type":"electronic"}],"subject":[],"published":{"date-parts":[[2013,6,4]]}}}