基于纳米纤维素水凝和单糖油凝的新型大:制备,特性和作为脂肪替代品的应用

Yuqi Hou1, Yanwen Wu2, Jie Ouyang1

  • 1State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.

概括

研究人员从纳米纤维素水凝和单糖油凝中开发了新型大头,作为可持续的脂肪替代品. 这些大饼可以代替饼干中的黄油,减少脂肪含量而不会影响质量,提供更健康的食品工业选择.

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