Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions

Publication date: Available online 3 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ali Heydari, Seyed Mohammad Ali Razavi, Asgar Farahnaky

Source: Innovative Food Science and Emerging Technologies - May 4, 2021 Category: Food Science Source Type: research