Modulation of techno-functional characteristics in low-fat meat emulsions by resistant starch-polysaccharide complexes: Impacts of polysaccharide charge type.
- DOI
- 10.1016/j.foodchem.2026.151912
- Published
- 2026 Nov 4
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151912,
title = {Modulation of techno-functional characteristics in low-fat meat emulsions by resistant starch-polysaccharide complexes: Impacts of polysaccharide charge type.},
author = {Wang X and Liu D and Hu F and Yang F and Zheng W and Zhou Z},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151912},
url = {https://doi.org/10.1016/j.foodchem.2026.151912}
}RIS
TY - JOUR TI - Modulation of techno-functional characteristics in low-fat meat emulsions by resistant starch-polysaccharide complexes: Impacts of polysaccharide charge type. AU - Wang X AU - Liu D AU - Hu F AU - Yang F AU - Zheng W AU - Zhou Z PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151912 UR - https://doi.org/10.1016/j.foodchem.2026.151912 ER -
APA
X, W., D, L., F, H., F, Y., W, Z., & Z, Z. (2026). Modulation of techno-functional characteristics in low-fat meat emulsions by resistant starch-polysaccharide complexes: Impacts of polysaccharide charge type.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151912
Source records
- pubmed · retrieved 2026-11-10T20:04:28.944Z