Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters
Jinhai Zhao, Xinpeng Yao, Hui Zhang, Baohua Kong, Fangda Sun, Qian Liu, Chuanai Cao
Topics & Concepts
Food scienceFlavourXanthan gumFat substituteChemistryChromatographyRheologyMaterials scienceComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality