The utilization of an ultrasonic mung bean protein–starch conjugate as a fat substitute in whipping cream
The UMBP60+MS conjugate emerged as an effective fat substitute in whipping cream, providing significant contributions to addressing health concerns in the food industry. © 2024 Society of Chemical Industry.
Authors
- Yang Yao (ORCID: https://orcid.org/0000-0001-7733-930X)
- Xuewei Feng (ORCID: https://orcid.org/0009-0006-1964-8538)
- Yingying Zhu (ORCID: https://orcid.org/0000-0003-4068-872X)
- Hang Su (ORCID: https://orcid.org/0000-0003-1831-0640)
- Chunyang Jiang
- Yongjiu Zhang
- Xiyu Hao (ORCID: https://orcid.org/0009-0001-9850-9563)
- Shiyu Li
Institutions
- Zhengzhou University of Light Industry (CN)
- Chinese Academy of Agricultural Sciences (CN)
- Institute of Crop Sciences (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-12
- DOI
- https://doi.org/10.1002/jsfa.14076
- Citations
- 3
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.05
Funders
- Chinese Academy of Agricultural Sciences
- National Key Research and Development Program of China
- Agricultural Science and Technology Innovation Program