The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions
The DMA technique was used to conduct experiments on the rheo-mechanical properties of emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch concentrations corresponding to the concentration of starch in water in the emulsions under analysis were used as control...
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2022-12-01
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| Schriftenreihe: | Polysaccharides |
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| Online-Zugang: | https://www.mdpi.com/2673-4176/3/4/47 |
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