Influence of hydrophilic polysaccharide fat replacers on the in vitro digestibility of protein in emulsion-type sausage
Xianming Zeng, Bowen Lv, Yuan Zhu, Qiuyue Li, Kexin Zhang, Chao Li, Chao Li, Di Zhao, Chunbao Li, Chunbao Li
Topics & Concepts
ChemistryPolysaccharidePepsinDigestion (alchemy)Food scienceXanthan gumEmulsionHydrolysisPea proteinChromatographyBiochemistryRheologyEnzymeMaterials scienceComposite materialMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes