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...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Shuping LIU, Xiuwen PENG, Jiamei ZHANG, Peizhao LI
פורמט:	Artigo
שפה:	Chinês
יצא לאור:	The editorial department of Science and Technology of Food Industry 2024-03-01
סדרה:	Shipin gongye ke-ji
נושאים:	high interphase pickering emulsion tea polyphenols fat-replace meatballs fat oxidation
גישה מקוונת:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050118
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!