Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and stru...

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Detalles Bibliográficos
Autores principales: Nawaz, Asad, Li, Enpeng, Khalifa, Ibrahim, Walayat, Noman, Liu, Jianhua, Nilofar, Muhammad Ahsan, Hafiz, Irshad, Sana, Barakat, Hassan, Lorenzo, José M., Pateiro, Mirian, Siddiqui, Shahida Anusha, Inam-Ur-Raheem, Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625401/
https://www.ncbi.nlm.nih.gov/pubmed/34828973
http://dx.doi.org/10.3390/foods10112692

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625401/
https://www.ncbi.nlm.nih.gov/pubmed/34828973
http://dx.doi.org/10.3390/foods10112692

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