Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes
H Tao, XH Fang, P Chen, BQ Yang, R Feng, B Zhang - Food Chemistry, 2024 - Elsevier
This study aimed to evaluate the potential of the bilayer emulsions stabilized with
casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low …
casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low …
Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes.
H Tao, XH Fang, P Chen, BQ Yang, R Feng… - Food …, 2024 - europepmc.org
This study aimed to evaluate the potential of the bilayer emulsions stabilized with
casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low …
casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low …
Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes
H Tao, XH Fang, P Chen, BQ Yang, R Feng… - Food … - pubmed.ncbi.nlm.nih.gov
This study aimed to evaluate the potential of the bilayer emulsions stabilized with
casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low …
casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low …