Novel functional properties and applications of steviol glycosides in foods-Reference-Cited by-同舟云学术

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Novel functional properties and applications of steviol glycosides in foods

Published:2022-02 Issue: Volume:43 Page:91-98
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Yang Yunyi,Xu Mengyue,Wan Zhili^ORCID,Yang Xiaoquan

Funder

Natural Science Foundation of Guangdong Province

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference46 articles.

1. The anti-diabetic activities of natural sweetener plant Stevia: an updated review;Jan;SN Appl Sci,2021

2. A review of food reformulation of baked products to reduce added sugar intake;Luo;Trends Food Sci Technol,2019

3. The drivers, trends and dietary impacts of non-nutritive sweeteners in the food supply: a narrative review;Russell;Nutr Res Rev,2020

4. Effects of sweeteners on the gut microbiota: a review of experimental studies and clinical trials;Ruiz-Ojeda;Adv Nutr,2019

5. Non-nutritive sweeteners and their association with the metabolic syndrome and non-alcoholic fatty liver disease: a review of the literature;Green;Eur J Nutr,2019

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Hierarchical Self-Aggregation of Multifunctional Steviol Glycosides in Aqueous Solutions;Journal of Agricultural and Food Chemistry;2024-07-09

2. Artificial preparation, biosynthetic, health effects, and applications of phytosterol and phytosterol ester: A review;Food Bioscience;2024-06

3. Steviol glycosides improve the textural properties of whey protein gel;Journal of Food Engineering;2024-05

4. Metabolic syndrome extenuation in rat model by feeding Stevia rebaudiana Bertoni cookies;Cogent Food & Agriculture;2024-02-10

5. Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques;Food Hydrocolloids;2023-11

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