Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
Renzhao Zhang, Jingbo Liu, Sijia Cao, Zhaohui Yan, Xuanting Liu, Xuanting Liu
Topics & Concepts
EmulsionIce crystalsChemistryFood scienceSodium CaseinateChemical engineeringDecompositionWater holding capacityChromatographyBiochemistryOrganic chemistryOpticsEngineeringPhysicsMeat and Animal Product QualityMuscle metabolism and nutritionFreezing and Crystallization Processes