Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity-Reference-Cited by-同舟云学术

Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity

Published:2021-07 Issue: Volume:147 Page:111586
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Javanmardi Fardin,Nayebzadeh Kooshan,Saidpour Atoosa,Barati Meisam,Mortazavian Amir Mohammad

Funder

Shahid Beheshti University of Medical Sciences

National Nutrition and Food Technology Research Institute

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

5. Dietary fibre and weight loss: Where are we now?;Brownlee;Food Hydrocolloids,2017

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