Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues-Reference-Cited by-同舟云学术

Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

Published:2023-03 Issue: Volume:403 Page:134390
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lu Zhou,Liu Yi,Lee Yi En Jayne,Chan Andrew,Lee Pin-Rou,Yang Hongshun

Funder

National Research Foundation Singapore

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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5. Composition, physicochemical and sensorial properties of commercial plant-based yogurts;Grasso;Foods,2020

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