Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-05-01 DOI:10.1016/j.crfs.2024.100770

Xiaohan Chen, Dongming Lan, Daoming Li, Weifei Wang, Yonghua Wang

引用次数: 0

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加入单硬脂酸甘油酯提高乙基纤维素油凝胶蛋糕中抗性淀粉的含量

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.

文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	Pepsin	￥32.00~￥98370.53
阿拉丁	All other chemical reagents	￥150.00~￥13971.00
上海源叶	Ethyl cellulose	￥19.00~￥8989.00
上海源叶	α-amylase	￥35.00~￥7050.00
上海源叶	Glycerol monostearate	￥325.00~￥640.00
上海源叶	Pepsin