Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter
Xiaoyun Zhao, Ruotong Guo, Xuxu Li, Xiaofen Wang, Lingjun Zeng, Xing Wen, Qilin Huang
Topics & Concepts
Food scienceChemistryStarchFat substituteRheologyWater holding capacityMicrostructureMaterials scienceComposite materialCrystallographyMeat and Animal Product QualityFood composition and propertiesPolysaccharides Composition and Applications