Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter
Zhuangli Kang, Jing‐jie Xie, Yanping Li, Wan-jie Song, Hanjun Ma
Topics & Concepts
Food scienceRheologySoy proteinEmulsionChemistryGlobulinMaterials scienceComposite materialBiologyBiochemistryImmunologyMeat and Animal Product QualityProteins in Food SystemsFood Chemistry and Fat Analysis