Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs-Reference-Cited by-同舟云学术

Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs

Published:2024-01 Issue: Volume:254 Page:127459
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hao Tingting,Xia Songgang,Song Jian,Ma Chengxin,Xue Changhu,Jiang Xiaoming

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference57 articles.

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4. Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product;Rather;Small Rumin. Res.,2016

5. Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids;Eyiler Yilmaz;Int. J. Food Prop.,2017

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1. Konjac glucomannan: A comprehensive review of its extraction, health benefits, and pharmaceutical applications;Carbohydrate Polymers;2024-09