Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products-Reference-Cited by-同舟云学术

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products

Published:2022-04-29 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zhang Jiao¹²³,Yuan Xianghao¹²³,Yang Zhixuan¹²³,Iqbal Aamir¹²³^ORCID,Murtaza Ayesha¹²³^ORCID,Wang Haopeng¹²³,Xu Xiaoyun¹²³,Pan Siyi¹²³,Hu Wanfeng¹²³^ORCID

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan China

2. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan China

3. Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University) Wuhan China

Funder

Fundamental Research Funds for the Central Universities

National Key Research and Development Program of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16625

Reference40 articles.

1. Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame

2. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel

3. Partial substitution of sucrose by non-nutritive sweeteners in sour orange marmalades: effects on quality characteristics and acute postprandial glycemic response in healthy volunteers

4. High pressure extraction of phenolic compounds from citrus peels†

5. Natural sweeteners: Sources, extraction and current uses in foods and food industries

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