Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat
Carla Cristina Lise, Caroline Marques, Mário Antônio Alves da Cunha, Marina Leite Mitterer‐Daltoé
Topics & Concepts
MucilageFood scienceIngredientChemistryFood industryEmulsionFunctional foodThickening agentBotanyBiologyBiochemistryThickeningPolymer scienceBotanical Research and ApplicationsPolysaccharides Composition and ApplicationsProteins in Food Systems