Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
Wenbo Hou, Jie Long, Caimeng Zhang, Yufei Hua, Xingfei Li
Topics & Concepts
EmulsionCarrageenanMicrostructurePea proteinChemistryFood sciencePhase (matter)Chemical engineeringFat substituteSensory systemChromatographyMaterials scienceOrganic chemistryBiologyCrystallographyEngineeringNeuroscienceFood Chemistry and Fat AnalysisMeat and Animal Product QualityProteins in Food Systems