Novel strategies for fabricating reduced fat foods: Heteroaggregation of lipid droplets with polysaccharides-Reference-Cited by-同舟云学术

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Novel strategies for fabricating reduced fat foods: Heteroaggregation of lipid droplets with polysaccharides

Published:2012-10 Issue:2 Volume:48 Page:337-345
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Simo Olivier Kamtchueng,Mao Yingyi,Tokle Tanushree,Decker Eric Andrew,McClements David Julian

Funder

Cooperative State Research, Extension, Education Service, United State Department of Agriculture

Massachusetts Agricultural Experiment Station

United States Department of Agriculture

CREES

NRI

AFRI

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior;Arancibia;Food Research International,2011

2. The role of fat in flavor perception: Effect of partition and viscosity in model emulsions;Bayarri;Journal of Agricultural and Food Chemistry,2006

3. Functional foods development: Trends and technologies;Betoret;Trends in Food Science & Technology,2011

4. Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model;Beysseriat;Food Hydrocolloids,2006

5. Creaming and flocculation in emulsions containing polysaccharide;Cao;Food Hydrocolloids,1990

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