Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology, microstructure and sensory properties of low-fat...

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Detalles Bibliográficos
Autores principales: Lin, Yang, Xu, Qiaolian, Li, Xiangmin, Shao, Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9241049/
https://www.ncbi.nlm.nih.gov/pubmed/35783666
http://dx.doi.org/10.1016/j.crfs.2022.06.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9241049/
https://www.ncbi.nlm.nih.gov/pubmed/35783666
http://dx.doi.org/10.1016/j.crfs.2022.06.007

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