Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels-Reference-Cited by-同舟云学术

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Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels

Published:2024-11 Issue: Volume:457 Page:140136
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Lulu,Qiao Zeyao,Wang Jiajie,Liu Shiqi,Li Qianqian,Geng Ruyi,Ma Chao,Abd El-Aty A.M.,Nagib Ashraf

Funder

Fundamental Research Funds for the Central Universities

National College Students Innovation and Entrepreneurship Training Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

1. Structural and optical properties of a NaCl single crystal doped with CuO nanocrystals;Addala;Chinese Physics B,2013

2. How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?;Araújo;Food Research International,2021

3. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction;Barretto;Meat Science,2018

4. Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring;Bin Sintang;Journal of Colloid and Interface Science,2017

5. Effects of spray drying on physicochemical properties of chitosan acid salts;Cervera;AAPS Pharmacology Science and Technology,2011

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