Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol-Reference-Cited by-同舟云学术

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Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol

Published:2017-06-19 Issue:1 Volume:49 Page:11-22
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Ningtyas Dian Widya¹,Bhandari Bhesh¹,Bansal Nidhi¹,Prakash Sangeeta¹^ORCID

Affiliation:

1. School of Agriculture and Food Sciences; The University of Queensland; St Lucia Queensland Australia

Funder

The Indonesian Directorate General of Higher Education (DIKTI)

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12282/fullpdf

Reference42 articles.

1. Cholesterol-lowering effect of plant sterols;AbuMweis;Current Atherosclerosis Reports,2008

2. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;Journal of Dairy Research,2001

3. Texture, Viscosity, and Food

4. The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients;Brennan;Journal of Cereal Science,2005

5. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilisation of barley beta-glucan, guar gum and inulin;Brennan;International Journal of Food Science & Technology,2008

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