Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference40 articles.
1. Chen, J., Zhao, J., Li, X., Liu, Q., & Kong, B. (2021). Composite gel fabricated with konjac glucomannan and carrageenan could be used as a cube fat substitute to partially replace pork fat in harbin dry sausages. Foods, 10(7), Article 1460. https://doi.org/ 10.3390/foods10071460.
2. Use of starch-based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases;Chen;Food Science & Nutrition,2020
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4. Characterization and human microfold cell assay of fish oil microcapsules: Effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials;Cui;Journal of Functional Foods,2021
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