Influence of a Rare Sugar, d-Psicose, on the Physicochemical and Functional Properties of an Aerated Food System Containing Egg Albumen
Author:
Affiliation:
1. Department of Biochemistry and Food Science, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf800050d
Reference33 articles.
1. Recent advances in the understanding of egg white protein functionality
2. Creation and characterisation of aerated food products
3. Instability and structural change in an aerated system containing egg albumen and invert sugar
4. D-Psicose Is a Rare Sugar That Provides No Energy to Growing Rats.
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