Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise-Reference-Cited by-同舟云学术

Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise

Published:2024-03 Issue: Volume:364 Page:111812
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Dan Yuan,Baek Youjin,Jeong Eun Woo,Lee Hyeon Gyu^ORCID

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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