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期刊名称

food chemistry(1)

关键词

cellulose nanofibers; fat replacer; texture; rheological properties(1)

作者

Liu, Xiaowen AND Sun, Hongnan AND Mu, Taihua AND Gontard, Nathalie(0)

机构

chinese acad agr sci, inst food sci & technol, lab food chem & nutr sci, key lab agroprod proc,minist agr & rural affairs, pob 5109,2 yuan ming yuan west rd, beijing 100193, peoples r china(1)
univ montpellier, jru iate 1208, inrae, montpellier supagro, f-34060 montpellier 02, france(1)

年份

2024(1)

科研产出

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资源类型: 外文期刊

作者:Liu, Xiaowen(精确检索)

作者:Sun, Hongnan(精确检索)

作者:Mu, Taihua(精确检索)

作者:Gontard, Nathalie(精确检索)

排序方式：

1Exploring the potential of potato products: Puree and cellulose nanofibers, to improve the nutritional value of mayonnaise

作者： Liu, Xiaowen; Sun, Hongnan; Mu, Taihua; Gontard, Nathalie; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr & Rural Affairs, POB 5109,2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Univ Montpellier, JRU IATE 1208, INRAE, Montpellier SupAgro, F-34060 Montpellier 02, France;

来源：FOOD CHEMISTRY

关键词： Cellulose nanofibers; Fat replacer; Texture; Rheological properties

年份：2024