The impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fat

Journal of Texture Studies

Volumn 42, Issue 5, 2011, Pages 404-411

  Hadnadev, Miroslav ^a   Dokić, Ljubica ^b   Hadnadev, Tamara Dapčević ^a   Pajin, Biljana ^b   Krstonošić, Veljko ^c  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Maltodextrins; Rheology; Texture; Vegetable fat

Indexed keywords

CONTROL SAMPLES; DYNAMIC MODULI; FAT MIMETICS; GEL PARTICLES; MALTODEXTRINS; REDUCED FAT; REPLACEMENT LEVEL; SEMI-SOLIDS; SPREADABILITY; STEADY SHEAR; STEADY SHEAR VISCOSITY; TEXTURAL CHARACTERISTIC; TEXTURAL PROPERTIES; WAXY MAIZE;

FOOD PRODUCTS; GELS; HYSTERESIS; RHEOLOGY; SHEAR VISCOSITY; TEXTURES; VEGETABLES;

FLAVORS;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 80053109042     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00302.x     Document Type: Article

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