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
Topics & Concepts
EmulsionFood scienceChemistryMyofibrilDonkeyBiochemistryBiologyEcologyProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis