Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages

ABSTRACT: In order to mitigate the risk of cardiovascular diseases associated with excessive saturated fatty acid intake, utilizing high internal phase emulsions (HIPEs) as a substitute for animal fat in producing high-quality fat-substituted meat products is an ideal approach. This study involves t...

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Detaylı Bibliyografya

Asıl Yazarlar:	Fei Lu, Yujie Chi, Yuan Chi
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Elsevier 2024-12-01
Seri Bilgileri:	Poultry Science
Konular:	Egg white protein graft High internal phase lotion gel Fat substitute Intermolecular force Texture characteristic
Online Erişim:	http://www.sciencedirect.com/science/article/pii/S0032579124009362
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