Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers
Huan Chen, Siyi Pan, Joe M. Regenstein, Junyi Huang, Lufeng Wang
Topics & Concepts
NanofiberAmyloseComposite numberThermal stabilityChemistryEmulsionFood scienceDigestion (alchemy)Chemical engineeringViscoelasticityMaterials scienceStarchChromatographyComposite materialOrganic chemistryEngineeringFood composition and propertiesProteins in Food SystemsElectrospun Nanofibers in Biomedical Applications