The effects of modified quinoa protein emulsion as fat substitutes in frankfurters
Shengming Zhao, Xiaorui Yuan, Yang Liu, Mingming Zhu, Hanjun Ma, Yanyan Zhao
Topics & Concepts
Food scienceChemistryEmulsionFat substituteRheologyMoistureGlobules of fatBiochemistryMaterials scienceMilk fatOrganic chemistryLinseed oilComposite materialAgriculture Sustainability and Environmental ImpactFood composition and propertiesMeat and Animal Product Quality