Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
Hyuk-Cheol Kwon, Dong‐Min Shin, Jong Hyeok Yune, Chang Hee Jeong, Sung Gu Han
Topics & Concepts
ChewinessWhey protein isolateChemistryFood scienceSodium dodecyl sulfateWhey proteinEmulsionFat substituteChromatographyGel electrophoresisBiochemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems