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Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing

Baoli Wang, Jianshe Chen, Qi Wang, Yang Zhu, Peng Wang, Xinglian Xu, Peng Wang, Xinglian Xu

2023Food Structure26 citationsDOI

Topics & Concepts

EmulsionCurdlanFood scienceChemistryRheologySoybean oilChromatographyGlobules of fatLightnessMaterials sciencePolysaccharideComposite materialLinseed oilMilk fatBiochemistryOpticsPhysicsMeat and Animal Product QualityProteins in Food SystemsFood Chemistry and Fat Analysis
Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing | Litcius