Fat-free whipping cream: tuning the aggregating function of living hydrophobic Lactobacillus as natural fat substitutes.

Jiang X, Risbo J, Ye Y.

DOI: 10.1016/j.foodchem.2026.149723
Published: 2026-05-19
Container: Food Chem
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.149723,
  title = {Fat-free whipping cream: tuning the aggregating function of living hydrophobic Lactobacillus as natural fat substitutes.},
  author = {Jiang X and  Risbo J and  Ye Y.},
  year = {2026},
  journal = {Food Chem},
  doi = {10.1016/j.foodchem.2026.149723},
  url = {https://doi.org/10.1016/j.foodchem.2026.149723}
}

RIS

TY  - JOUR
TI  - Fat-free whipping cream: tuning the aggregating function of living hydrophobic Lactobacillus as natural fat substitutes.
AU  - Jiang X
AU  -  Risbo J
AU  -  Ye Y.
PY  - 2026
JO  - Food Chem
DO  - 10.1016/j.foodchem.2026.149723
UR  - https://doi.org/10.1016/j.foodchem.2026.149723
ER  -

APA

X, J., J, R., & Y., Y. (2026). Fat-free whipping cream: tuning the aggregating function of living hydrophobic Lactobacillus as natural fat substitutes.. Food Chem. https://doi.org/10.1016/j.foodchem.2026.149723

Source records

europe-pmc · retrieved 2026-11-10T19:09:58.051Z