Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties

LWT

Volumn 63, Issue 2, 2015, Pages 1083-1090

  Martínez Cervera, Sandra ^a   Salvador, Ana ^a   Sanz, Teresa ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Cellulose ether emulsion; Fat reduction; Muffins; Rheology; Texture

Indexed keywords

CELLULOSE; DAIRIES; EMULSIFICATION; GELATION; OSTWALD RIPENING; RHEOLOGY; STARCH; SUNFLOWER OIL; TEXTURES; VISCOELASTICITY;

CELLULOSE ETHER; FAT REDUCTION; INSTRUMENTAL TEXTURE; MUFFINS; SENSORY ACCEPTABILITIES; STARCH GELATINIZATION; TEXTURAL PROPERTIES; VISCOELASTIC PROPERTIES;

ETHERS;

HELIANTHUS;

EID: 84930375226     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.04.067     Document Type: Article

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