Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system
Fatemeh Ghiasi, Mohammad‐Taghi Golmakani
Topics & Concepts
StarchFood scienceRheologyFat substituteChemistryThermal stabilityPolymerFourier transform infrared spectroscopyMaterials scienceChemical engineeringOrganic chemistryComposite materialEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications