Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue

Food Hydrocolloids 2026

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Authors: Jing Yang, Yameng Han

DOI: 10.1016/j.foodhyd.2026.112462

Cited by: 1

References: 41

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Pickering emulsions and particle stabilization

References 41