Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

作者：Yunxiao Xie, Yujie Lei, Jianhua Rong, Xingzhong Zhang, Jing Li, Yijie Chen, Hongshan Liang, Yan Li, Bin Li, Zhicai Fang, Xiaogang Luo, Ying Pei, Chunyan Zhong, Shilin Liu · 发表于：LWT · 年份：2021 · DOI：10.1016/j.lwt.2021.111745 · 被引用次数：52 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Proteins in Food Systems