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Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers.
Chen, Huan; Pan, Siyi; Regenstein, Joe M; Huang, Junyi; Wang, Lufeng.
Afiliação
  • Chen H; College of Food Science and Technology, Huazhong Agricultural University, No.1 Shizishan Street, Wuhan, Hubei 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, China.
  • Pan S; College of Food Science and Technology, Huazhong Agricultural University, No.1 Shizishan Street, Wuhan, Hubei 430070, China.
  • Regenstein JM; Department of Food Science, Cornell University, Ithaca NY14853, USA.
  • Huang J; School of Life Sciences, Shanghai University, NO. 381 Nanchen Road, Shanghai 200444, China.
  • Wang L; College of Food Science and Technology, Huazhong Agricultural University, No.1 Shizishan Street, Wuhan, Hubei 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong A
Food Chem ; 409: 135269, 2023 May 30.
Article em En | MEDLINE | ID: mdl-36586258
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Nanofibras / Amilose Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Nanofibras / Amilose Idioma: En Ano de publicação: 2023 Tipo de documento: Article