The filling effects of starch-based emulsion microgels in gel-based systems-Reference-Cited by-同舟云学术

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The filling effects of starch-based emulsion microgels in gel-based systems

Published:2024-02 Issue: Volume:57 Page:103608
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhou Fuzhen^ORCID,Liu Jiahao,Han Yi,Zhang Liping,Hou Guohua,Zhang Zhigang,Miao Song^ORCID,Zheng Baodong,Zhang Longtao^ORCID

Publisher

Elsevier BV

Reference37 articles.

1. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages;Alejandre;Meat Science,2016

2. Rheological characterization of gel-in-oil-in-gel type structured emulsions;Arp;Food Hydrocolloids,2015

3. Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels;Bi;Journal of Food Engineering,2014

4. Nano filling effect of nonmeat protein emulsion on the rheological property of myofibrillar protein gel;Cai;Foods,2022

5. The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant;Cheng;International Journal of Food Science and Technology,2005

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels;Food Hydrocolloids;2024-11

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