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- W2384480151 abstract "A novel low-calorie fat substitute was developed using modified starch,soybean protein isolate(SPI),emulsifiers,water holding agents and flavoring agents.In order to maximize the emulsification stability of the fat substitute,bovine fat/emulsion ratio,homogenization time,oil phase temperature and water phase temperature were optimized by orthogonal array design and quadratic general rotary unitized design.As a result,the optimal process conditions were found to be 35:65 bovine fat/emulsion ratio,30 s homogenization time,90 ℃ oil phase temperature,and 20 ℃ water phase temperature." @default.
- W2384480151 created "2016-06-24" @default.
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- W2384480151 date "2011-01-01" @default.
- W2384480151 modified "2023-09-26" @default.
- W2384480151 title "Optimization of Preparation of Fat Substitute with Higher Emulsification Stability" @default.
- W2384480151 hasPublicationYear "2011" @default.
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