Sucrose ester alleviates the agglomeration behavior of bamboo shoot dietary fiber treated via high pressure homogenization: Influence on physicochemical, rheological, and structural properties.

Zhang, Yijia; Wu, Liangru; Zhang, Fusheng; Zheng, Jiong

Zhang, Yijia; Wu, Liangru; Zhang, Fusheng; Zheng, Jiong.

Afiliação

Zhang Y; College of Food Science, Southwest University, Chongqing 400715, China; Westa College, Southwest University, Chongqing 400715, China.
Wu L; China National Bamboo Research Center, Hangzhou 310012, China.
Zhang F; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Zheng J; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address: zhengjiong248@163.com.

Food Chem ; 413: 135609, 2023 Jul 01.

Article em En | MEDLINE | ID: mdl-36745942

Assuntos

Ésteres; Sacarose; Fibras na Dieta; Tamanho da Partícula; Viscosidade

Palavras-chave

Agglomeration; Bamboo shoot dietary fiber; High-pressure homogenization; Microstructure; Physicochemical properties; Sucrose ester

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Sacarose / Ésteres Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Sacarose / Ésteres Idioma: En Ano de publicação: 2023 Tipo de documento: Article