Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type
Ying Chen, Dongming Lan, Weifei Wang, Weiqian Zhang, Yonghua Wang
Topics & Concepts
EmulsionFood scienceChemistryTexture (cosmology)RheologyAdsorptionDiacylglycerol kinaseChromatographyChemical engineeringBiochemistryOrganic chemistryMaterials scienceEnzymeComposite materialProtein kinase CImage (mathematics)Computer scienceArtificial intelligenceEngineeringMeat and Animal Product QualityProteins in Food SystemsMuscle metabolism and nutrition