Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models
Yan Li, Zhi‐Qiang Xu, Jingxin Sun, Yinglian Zhu
Topics & Concepts
ChemistryFood scienceMicrocrystalline celluloseFat substitutePeroxide valueInulinSyneresisEmulsionChewinessDynamic mechanical analysisLipid oxidationChemical engineeringCelluloseChromatographyBiochemistryOrganic chemistryAntioxidantEngineeringPolymerMeat and Animal Product QualityPolysaccharides Composition and ApplicationsNanocomposite Films for Food Packaging