Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions
Wenhui Qi, Junjie Wu, Ying Shu, Huiqiang Wang, Weili Rao, Hua‐Neng Xu, Zhisheng Zhang
Topics & Concepts
ChewinessFood scienceFat substituteRheologyMicrostructureNanocelluloseCelluloseChemistryNanofiberSoybean oilChemical engineeringMaterials scienceComposite materialOrganic chemistryCrystallographyEngineeringTextile materials and evaluationsNanocomposite Films for Food PackagingDyeing and Modifying Textile Fibers