Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage
Yingmei Wu, Shuaihao Sun, Xin Li, Xiefei Li, Yujie Huang, Fengping An, Qun Huang, Hongbo Song
Topics & Concepts
RheologyComposition (language)ChemistryCelluloseFood scienceMethyl celluloseChemical engineeringMaterials scienceOrganic chemistryComposite materialPhilosophyEngineeringLinguisticsFood Chemistry and Fat AnalysisMeat and Animal Product QualityProteins in Food Systems