Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat
Mahsa Rezaee, Mohammed Aïder
Topics & Concepts
CanolaFood scienceEmulsionAnimal fatXanthan gumChemistryPickering emulsionFat substitutePolyunsaturated fatty acidLipid oxidationFatty acidAntioxidantMaterials scienceBiochemistryRheologyComposite materialProteins in Food SystemsMeat and Animal Product QualityPolysaccharides Composition and Applications