Roles of components of rice-based fat substitute in gelation

Food Research International

Volumn 40, Issue 9, 2007, Pages 1155-1160

  Yang, Yuling ^a   Xu, Shiying ^b  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Fat substitute; Gel; Maltodextrin; Rheological property; Textural property

Indexed keywords

GELATION; GELS; NUTRIENTS; OILS AND FATS; PROTEINS; RHEOLOGY; TEXTURES;

GEL STRENGTH; MALTODEXTRINS; SUBSTITUTES;

FOOD PRODUCTS;

EID: 34548654218     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.06.010     Document Type: Article

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