Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
University of Liège · Institute of Food Science and Technology · +2 more institutions
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Abstract
No abstract available for this paper.
Citation impact
121
total citations
- FWCI
- 37.68
- Percentile
- 100%
- References
- 53
Citations per year
Authors
7- CHCaiyan Huang
University of Liège, Institute of Food Science and Technology, Gembloux Agro-Bio Tech, Ministry of Agriculture and Rural Affairs
- CBChristophe Blecker
University of Liège, Gembloux Agro-Bio Tech
- XWXiangru Wei
Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs
- XXXinru Xie
Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs
- SLShaobo Li
Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology
Topics & keywords
Topics
Keywords
- Glucomannan
- Inulin
- Chemistry
- Polysaccharide
- Carrageenan
- Food science
- Microstructure
- Digestion (alchemy)
UN Sustainable Development Goals
- Zero hunger
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