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HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface

Huijuan Yang, Minyi Han, Haifeng Wang, Guangtian Cao, Fei Tao, Xinglian Xu, Guanghong Zhou, Qing Shen

2020LWT33 citationsDOI

Topics & Concepts

EmulsionAdsorptionChemistryHydrogen bondZeta potentialSalt (chemistry)Chemical engineeringIonic bondingHydrophobic effectChromatographyMoleculeOrganic chemistryIonNanoparticleEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality
HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface | Litcius