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Donkey myofibrillar protein/sodium alginate-stabilized high internal phase Pickering emulsion as fat substitutes in emulsion-type sausages: Physicochemical, sensory properties and freeze-thaw stability

Wenhui Qi, Hui Shen, Yingxue Jiao, Teng Li, Joel Padilla Rivadeneira, Ying Shu, Kaixuan Zhao, Fengyang Wu, Liwen Wang, Zhisheng Zhang

2025Food Research International33 citationsDOI

Topics & Concepts

EmulsionFood scienceChemistryMyofibrilDonkeyBiochemistryBiologyEcologyProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis
Donkey myofibrillar protein/sodium alginate-stabilized high internal phase Pickering emulsion as fat substitutes in emulsion-type sausages: Physicochemical, sensory properties and freeze-thaw stability | Litcius