Salt reduction in semi-solid food gel via inhomogeneous distribution of sodium-containing coacervate: Effect of gum arabic
Yanlei Li, Kaining Han, Zhili Wan, Xiaoquan Yang
Topics & Concepts
Gum arabicChemistryQuartz crystal microbalanceFood scienceSodiumCoacervateSwellingEmulsionSalt (chemistry)TasteChromatographyChemical engineeringBiochemistryOrganic chemistryEngineeringAdsorptionMeat and Animal Product QualitySodium Intake and HealthBiochemical Analysis and Sensing Techniques