Preparation of fat replacer utilizing gluten and barley ß-glucan and the interaction between them.

Huang, Ze-Hua; Zhao, Yang; Hu, Zhe-Xin; Ma, Liang; Geng, Shi-Zhao; Chen, Ke-Ying; Zhou, Hui-Ming.

Afiliação

Huang ZH; National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China.
Zhao Y; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China.
Hu ZX; National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China.
Ma L; School of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou, P. R. China.
Geng SZ; National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China.
Chen KY; National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China.
Zhou HM; School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.

J Sci Food Agric ; 103(13): 6288-6296, 2023 Oct.

Article em En | MEDLINE | ID: mdl-37178244