Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics-Reference-Cited by-同舟云学术

Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics

Published:2024-02 Issue: Volume:434 Page:137450
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ren Yuqing,Wei Lai^ORCID,Hao Yoong Jun,Miao Zhiyue,Li He,Cao Jinnuo,Liu Xinqi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Food-grade double emulsions as effective fat replacers in meat systems;Eisinaite;Journal of Food Engineering,2017

5. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review;Fan;International Journal of Biological Macromolecules,2022

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