Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
Ruotong Guo, Jian Xiong, Pei Li, Chunlei Ma, Xiaoyun Zhao, Wu‐Dan Cai, Yaqiu Kong, Qilin Huang
Topics & Concepts
Food scienceOdorChemistryFat substituteEmulsionYeastSensory analysisComposition (language)BiochemistryPhilosophyOrganic chemistryLinguisticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMuscle metabolism and nutrition