Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model

Carbohydrate Polymers

Volumn 198, Issue , 2018, Pages 620-630

  Guo, Yan ^a   Zhang, Xianhao ^a   Hao, Wenhui ^a   Xie, Yumei ^a   Chen, Lin ^a   Li, Zhixi ^a   Zhu, Beiwei ^b   Feng, Xianchao ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b DALIAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Emulsifying properties; Fat replacer; Ice cream model; Nano bacterial cellulose (Nano BC); Rheological properties; Textural properties

Indexed keywords

CELLULOSE; MIXTURES; PROTEINS; SCANNING ELECTRON MICROSCOPY;

BACTERIAL CELLULOSE; EMULSIFYING PROPERTY; ICE CREAMS; RHEOLOGICAL PROPERTY; TEXTURAL PROPERTIES;

EMULSIFICATION;

CELLULOSE; EMULSIFICATION; GELS; ICE; MIXTURES; PROTEINS; SCANNING ELECTRON MICROSCOPY; SPI;

CELLULOSE; SOYBEAN PROTEIN;

CHEMISTRY; COLOR; EMULSION; FAT SUBSTITUTE; FLOW KINETICS; FREEZING; GEL; GLUCONACETOBACTER XYLINUS; HUMAN; ICE CREAM; METABOLISM; SINGLE BLIND PROCEDURE; TASTE;

CELLULOSE; COLOR; EMULSIONS; FAT SUBSTITUTES; FREEZING; GELS; GLUCONACETOBACTER XYLINUS; HUMANS; ICE CREAM; RHEOLOGY; SINGLE-BLIND METHOD; SOYBEAN PROTEINS; TASTE;

EID: 85050154368     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2018.06.078     Document Type: Article

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