Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
Burcu Öztürk, Müge Urgu-Öztürk, Meltem Serdaroğlu, Nurcan Koca
Topics & Concepts
ChewinessFood scienceChemistryWhey proteinEmulsionFat substituteAnimal fatWhey protein isolateGlobules of fatMilk fatBiochemistryLinseed oilMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems