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Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution

Weiwen Ren, Hongshan Liang, Shilin Liu, Yan Li, Yijie Chen, Bin Li, Jing Li

2023International Journal of Biological Macromolecules26 citationsDOI

Topics & Concepts

MouthfeelCarboxymethyl celluloseFood scienceSoy proteinChemistryMicrostructureRheologyMaterials scienceComposite materialSodiumOrganic chemistryCrystallographyRaw materialProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes
Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution | Litcius