A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex
Burcu Öztürk
Topics & Concepts
Food scienceEmulsionAgarChemistryPolysaccharidePea proteinAgar gelFat substituteYield (engineering)ChromatographyMaterials scienceBiochemistryBiologyBacteriaMetallurgyMolecular biologyGeneticsMeat and Animal Product QualityProteins in Food SystemsSensory Analysis and Statistical Methods