Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for butter reduction: Bread microstructural properties and quality-Reference-Cited by-同舟云学术

Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for butter reduction: Bread microstructural properties and quality

Published:2023-08 Issue: Volume:185 Page:115124
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Su Tong,Zhang Erqing,Yang Yingting,Zheng Tao,Xin Ting,Dong Lihong,Huang Fei,Su Dongxiao^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Pickering emulsions stabilized by naturally derived or biodegradable particles;Calabrese;Current Opinion in Green and Sustainable Chemistry,2018

4. Polyphenol-rich extracts from Oiltea camellia prevent weight gain in obese mice fed a high-fat diet and slowed the accumulation of triacylglycerols in 3T3-L1 adipocytes;Chen;Journal of Functional Foods,2014

5. Development of high-fiber wheat bread using microfluidized corn bran;de Erive;Food Chemistry,2020

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