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

Innovative Food Science & Emerging Technologies - Tập 70 - Trang 102702 - 2021
Ali Heydari1, Seyed Mohammad Ali Razavi1, Asgar Farahnaky2
1Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
2Biosciences and Food Technology, School of Science, Bundoora West Campus, RMIT University, Melbourne, Victoria 3083, Australia

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Innovative Food Science & Emerging Technologies

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