Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers

Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к-carrageenan. These gelled emulsions (GEs), intended a...

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Hlavní autoři:	Susana Cofrades, Marina Hernández-Martín, Alba Garcimartín, Arancha Saiz, M. Elvira López-Oliva, Juana Benedí, María Dolores Álvarez
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-09-01
Edice:	Gels
Témata:	gelled emulsions fat digestion silicon bioaccessibility gel properties
On-line přístup:	https://www.mdpi.com/2310-2861/9/9/728
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