Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages
Chunqiang Li, Wenru Xie, Zhang Xue, Liu Jun, Mingyun Zhang, Jun‐Hua Shao
Topics & Concepts
ChewinessEmulsionFood sciencePea proteinComposite numberRheologyPickering emulsionChemistryChitosanFat substituteMaterials scienceComposite materialOrganic chemistryPickering emulsions and particle stabilizationProteins in Food SystemsMeat and Animal Product Quality