Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products-Reference-Cited by-同舟云学术

Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products

Published:2020-08-14 Issue:3 Volume:101 Page:820-830
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Iqbal Shahid¹²³^ORCID,Ayyub Azhar⁴,Iqbal Haroon⁵,Chen Xiao Dong¹

Affiliation:

1. Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science Soochow University Suzhou China

2. Department of Food Science University of Massachusetts Amherst MA USA

3. Institute of Chemical Sciences Gomal University Dera Ismail Khan Pakistan

4. State Key Laboratory of Chemical Resource Engineering Beijing University of Chemical Technology Beijing China

5. Jiangsu Key Laboratory of Neuropsychiatric Diseases, and College of Pharmaceutical Sciences Soochow University Suzhou China

Funder

University of Massachusetts

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10645

Reference101 articles.

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