High internal phase pickering emulsion with DHA-algal oil stabilized by salmon protein-procyanidin complex and its application in sausages as fat replacer
Entao Chen, Kuiyou Wang, Siyuan Fei, Mingqian Tan, Shasha Cheng
Topics & Concepts
EmulsionChemistryFood sciencePickering emulsionContact anglePhase (matter)Surface tensionRheologyThermal stabilityChemical engineeringMaterials scienceOrganic chemistryComposite materialPhysicsEngineeringQuantum mechanicsProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis