Preparation of Soybean Fiber/Sodium Alginate Microgel and Its Application in Low-Fat Yogurt
Preparation of Soybean Fiber/Sodium Alginate Microgel and Its Application in Low-Fat Yogurt
About this item
Full title
Author / Creator
Chen, Cunshe , Zheng, Sihan , An, Zexun , Pang, Zhihua and Liu, Xinqi
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
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More information
Scope and Contents
Contents
This study investigates the oral processing characteristics and application of soybean fiber and sodium alginate microgel in enhancing the texture and sensory attributes of low-fat yogurt. By combining soybean fiber with sodium alginate, a stable composite microgel system was developed with a uniform particle-size distribution. Oral lubrication per...
Alternative Titles
Full title
Preparation of Soybean Fiber/Sodium Alginate Microgel and Its Application in Low-Fat Yogurt
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_6d607b787d9840c7b8db4e67800516e5
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_6d607b787d9840c7b8db4e67800516e5
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods13244156
