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Different Oil-Modified Cross-Linked Starches: In Vitro Digestibility and its Relationship with Their Structural and Rheological Characteristics

Autor: Xiaoyun Zhao, Xuxu Li, Ruotong Guo, Xiaofen Wang, Lingjun Zeng, Xing Wen, Qilin Huang

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43c99a034d2a407b2e010365c32ae766
https://doi.org/10.2139/ssrn.4331004

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Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter

Autor: Xiaoyun Zhao, Ruotong Guo, Xuxu Li, Xiaofen Wang, Lingjun Zeng, Xing Wen, Qilin Huang

Publikováno v: Food chemistry. 409

This work investigated the effects of oil-modified crosslinked starch (Oil-CTS) as a fat replacer on the gel properties, water distribution, microstructures, and fatty acid composition of pork meat batter. Results showed that the replacement of pork

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6aa88e60bf565fc36c34078366ded7da
https://pubmed.ncbi.nlm.nih.gov/36587514

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