Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths
Year: 2025
Type: article
Source: Food Research International
Authors: Xiuli Wu, Jianwen Zhang, Xinzhu Miao, Bingqian Zhang, Qing Zhang, Xiaojia Zhang, Xiangxuan Yan, Xuexu Wu
Institution: Changchun University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4406972003