The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects

The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects

Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional pr...

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Bibliographic Details
Main Authors: Ivana Nikolić, Jovana Petrović, Biljana Pajin, Ivana Lončarević, Drago Šubarić, Đurđica Ačkar, Borislav Miličević, Zita Šereš, Ljubica Dokić, Dragana Šoronja-Simović, Antun Jozinović
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Polymers
Subjects:
microcrystalline cellulose
fat mimetics
starch sweetener
crystalline fructose
high-fructose corn syrup
rheology
Online Access:https://www.mdpi.com/2073-4360/15/14/2982

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https://www.mdpi.com/2073-4360/15/14/2982

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