Texture and flavor evaluation of peanut butter stabilized with natural waxes-Reference-Cited by-同舟云学术

Texture and flavor evaluation of peanut butter stabilized with natural waxes

Published:2022-03-23 Issue:4 Volume:87 Page:1851-1864
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Winkler‐Moser Jill K.¹,Anderson Julie A.¹,Hwang Hong‐Sik¹

Affiliation:

1. USDA, ARS, National Center for Agricultural Utilization Research Functional Foods Research Unit Peoria Illinois USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16118

Reference47 articles.

1. Anonymous. (2014).Nut butter sweet spread sector to hit $6.5 billion by 2018. Natural Products Insider.https://www.naturalproductsinsider.com/healthy‐living/nut‐butter‐sweet‐spread‐sector‐hit‐65‐billion‐2018

2. MICROSTRUCTURE of PEANUT BUTTER STABILIZED WITH PALM OIL

3. Functionality of Palm Oil as a Stabilizer in Peanut Butter

4. Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

5. The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks

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