Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns-Reference-Cited by-同舟云学术

Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns

Author:

Li Kun¹²,Zhang Min¹³^ORCID,Bhandari Bhesh⁴,Li Linlin¹,Yang Chaohui⁵

Affiliation:

1. State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China

2. International Joint Laboratory on Food SafetyJiangnan University Wuxi Jiangsu China

3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi Jiangsu China

4. School of Agriculture and Food Sciences, University of Queensland Brisbane Queensland Australia

5. Yechun Food Production and Distribution Co., Ltd. Yangzhou Jiangsu China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

Reference37 articles.

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1. Sensory Evaluation of Fat Reduction in Foods;Fat Mimetics for Food Applications;2023-05-06