Preparation of fat replacer utilizing gluten and barley β-glucan and the interaction between them.

Ze-Hua Huang Yang ZhaoZhe-Xin HuLiang MaShi-Zhao GengKe-Ying ChenHui-Ming Zhou

Published in: Journal of the science of food and agriculture (2023)

In conclusion, BBG increased the water holding capacity of the BBG and gluten composite system. With these changes, the composite system presented great potential for the preparation of polysaccharide-gluten fat replacer. This article is protected by copyright. All rights reserved.

Keyphrases

celiac disease
adipose tissue
irritable bowel syndrome
molecularly imprinted
fatty acid
risk assessment
high resolution