Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends

Published:2024 Issue: Volume:8 Page:100775
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Peh Felicia Zhi Wen^ORCID,Zhao Lin,Chia Yin Yin,Ng Cheryl Kwoek Zhen^ORCID,Du Juan^ORCID

Publisher

Elsevier BV

Reference45 articles.

1. Official Methods of Analysis,2000

2. Official Methods of Analysis,2005

3. A novel approach for tuning the physicochemical, textural, and sensory characteristics of plant-based meat analogs with different levels of methylcellulose concentration;Bakhsh;Foods,2021

4. Effects of incorporating alkaline hydrogen peroxide treated sugarcane fibre on the physical properties and glycemic potency of white bread;Binte Abdul Halim;Foods,2023

5. Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions;Borreani;Food Hydrocolloids,2016

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP