Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions-Reference-Cited by-同舟云学术

Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions

Published:2020-11-26 Issue:3-4 Volume:73 Page:2000092
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Agyei‐Amponsah Joyce¹^ORCID,Macakova Lubica²,DeKock Henrietta L.¹,Emmambux Mohammad N.¹^ORCID

Affiliation:

1. Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa

2. RISE Research Institute of Sweden Stockholm SE‐114 86 Sweden

Funder

Organization for Women in Science for the Developing World

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000092

Reference45 articles.

1. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages

2. Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties

3. Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food

4. Structure–function relationships in food emulsions: Improving food quality and sensory perception

5. Pasting, paste, and gel properties of starch–hydrocolloid combinations

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