Structural–Functional and Water-holding Studies of Biopolymers in Low Fat Content Spreads-Reference-Cited by-同舟云学术

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Structural–Functional and Water-holding Studies of Biopolymers in Low Fat Content Spreads

Published:1997-02 Issue:1 Volume:30 Page:36-44
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chronakis Ioannis S.

Publisher

Elsevier BV

Subject

Food Science

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties;Food Reviews International;2022-06-24

2. Chemistry of Food Fats, Oils, and Other Lipids;Advances in Food Chemistry;2022

3. Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent;Food Chemistry;2021-03

4. Carbohydrates as Fat Replacers;Annual Review of Food Science and Technology;2017-02-28

5. Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase;Food Chemistry;2016-10

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