Litcius/Paper detail

Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity

Fardin Javanmardi, Kooshan Nayebzadeh, Atoosa Saidpour, Meisam Barati, Amir Mohammad Mortazavian

2021LWT21 citationsDOI

Topics & Concepts

Food scienceDigestion (alchemy)ChewinessPea proteinRheologyFiberChemistryGastric emptyingInulinMaterials scienceChromatographyBiochemistryStomachComposite materialOrganic chemistryProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications
Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity | Litcius