Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality
In order to reduce the harm caused by high intake of saturated fat on human health. This study aimed to investigate the effect of high interphase Pickering emulsions (HIPEs) stabilized by soybean protein isolated and soybean oil, and tea polyphenols were used as functional ingredients to evaluate tw...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Chinês |
| Veröffentlicht: |
The editorial department of Science and Technology of Food Industry
2024-03-01
|
| Schriftenreihe: | Shipin gongye ke-ji |
| Schlagworte: | |
| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050118 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|