Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and salts
Lilan Xu, Yuanqi Lv, Yujie Su, Cuihua Chang, Luping Gu, Yanjun Yang, Junhua Li
Topics & Concepts
EmulsionChemistryFourier transform infrared spectroscopySodiumSalt (chemistry)YolkStarchFood chemistrySodium saltChemical engineeringOrganic chemistryFood scienceInorganic chemistryMoleculeEngineeringSupramolecular chemistryGreen chemistryProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes