Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages
Xiaolong Li, Ran Meng, Baocai Xu, Bao Zhang, Bo Cui, Zhengzong Wu
Topics & Concepts
DextrinEmulsionChemistryCarrageenanFood scienceRheologyLipid oxidationAntioxidantMaterials scienceOrganic chemistryComposite materialStarchMeat and Animal Product QualityProteins in Food SystemsBee Products Chemical Analysis