Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion
This is the peer reviewed version of the following article: Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion. Salvador, Ana; Sanz, Teresa. International Journal of Food Science and Technology DOI: 10.1111/ijfs.14533 (2020)] which has been published in final form at https://doi.org/10.1111/ijfs.14533. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions."
Saved in:
Main Authors: | Savador, Ana, Sanz Taberner, Teresa |
---|---|
Other Authors: | Ministerio de Economía y Competitividad (España) |
Format: | artículo biblioteca |
Language: | English |
Published: |
Institute of Food Science and Technology (U.K.)
2020-01-22
|
Subjects: | Acceptability, Gastric structuring, Hydrocolloids, Rheology, Zucchini puree, |
Online Access: | http://hdl.handle.net/10261/206287 http://dx.doi.org/10.13039/501100003329 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception
by: Morell, Pere, et al.
Published: (2014-12) -
Influence of hydrocolloids on dough rheology and bread quality
by: Rosell, Cristina M., et al.
Published: (2001-01) -
Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
by: Espert, María, et al.
Published: (2022-03-09) -
Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception
by: Espert, Maria, et al.
Published: (2019-01-16) -
Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends
by: Silva-Weiss, A., et al.
Published: (2014)