Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids
Hae In Yong, Tae‐Kyung Kim, Samooel Jung, Young-Boong Kim, Yun‐Sang Choi
Topics & Concepts
EmulsionFood scienceChemistryGuar gumCarrageenanLocust bean gumSyneresisViscosityXanthan gumRheologyMaterials scienceBiochemistryComposite materialMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes