Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers-Reference-Cited by-同舟云学术

Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers

Published:2014-10 Issue: Volume:64 Page:664-676
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chung Cheryl,Degner Brian,McClements David Julian^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. Effects of carboxyl methyl cellulose and edible cow gelatin on physico-chemical, textural and sensory properties of yoghurt;Andic;International Journal of Agriculture and Biology,2013

5. Comparing lambda-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects;Bayarri;Food Hydrocolloids,2010

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