Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach-Reference-Cited by-同舟云学术

Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach

Published:2024-03 Issue: Volume:435 Page:137601
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mulargia Leonardo I.^ORCID,Lemmens Elien,Korompokis Konstantinos,Reyniers Stijn,Gebruers Kurt^ORCID,Goos Peter^ORCID,Gamboa Carlosama Nicolas Andres,Wouters Arno G.B.^ORCID,Delcour Jan A.^ORCID

Funder

EIT Food iVZW

Horizon 2020

HORIZON EUROPE Framework Programme

European Institute of Innovation and Technology

Fonds Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

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4. New insight into the interactions among starch, lipid and protein in model systems with different starches;Cai;Food Hydrocolloids,2021

5. Structural and functional properties of C-type starches;Cai;Carbohydrate Polymers,2014

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