Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt.

Tremella fuciformis

Immune supportGut & microbiomeSkin & hydration

SpeciesSnow Fungus, Silver Ear

JournalCurrent research in food science

Year2022

Metadata-grounded summary

Article summary

Metadata-grounded summary: This research article indexes research on Tremella fuciformis in Current research in food science in 2022. MycoData maps the paper to immune support, gut & microbiome, skin & hydration based on its title, species context, article metadata, and study classification.

Citation

Lin Y, Xu Q, Li X, Shao P (2022). Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt. Current research in food science https://doi.org/10.1016/j.crfs.2022.06.007 PMID: 35783666

Open citation