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Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions

Ali Heydari, Seyed Mohammad Ali Razavi, Asgar Farahnaky

2021Innovative Food Science & Emerging Technologies32 citationsDOI

Topics & Concepts

RheologySpreadabilityHydrostatic pressureStarchChemistryFood scienceMaterials scienceChemical engineeringComposite materialThermodynamicsPhysicsEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions | Litcius