Reducing fat cream using whey protein isolate/β-glucan complexes as partial fat substitute.

Sun C, Li J, Wang H, Hu J, Jiang Z, Campbell K, Wu Y

DOI: 10.1016/j.foodchem.2026.151219
Published: 2026 Sep 20
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151219,
  title = {Reducing fat cream using whey protein isolate/β-glucan complexes as partial fat substitute.},
  author = {Sun C and Li J and Wang H and Hu J and Jiang Z and Campbell K and Wu Y},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.151219},
  url = {https://doi.org/10.1016/j.foodchem.2026.151219}
}

RIS

TY  - JOUR
TI  - Reducing fat cream using whey protein isolate/β-glucan complexes as partial fat substitute.
AU  - Sun C
AU  - Li J
AU  - Wang H
AU  - Hu J
AU  - Jiang Z
AU  - Campbell K
AU  - Wu Y
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.151219
UR  - https://doi.org/10.1016/j.foodchem.2026.151219
ER  -

APA

C, S., J, L., H, W., J, H., Z, J., K, C., & Y, W. (2026). Reducing fat cream using whey protein isolate/β-glucan complexes as partial fat substitute.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151219

Source records

pubmed · retrieved 2026-09-26T23:21:52.118Z