Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
Doo Yeon Jung, Hyun Jung Lee, Dong-Jin Shin, Cho Hyun Kim, Cheorun Jo
Topics & Concepts
EmulsionChemistryFood scienceMushroomOysterPhosphatePolysaccharidePleurotus ostreatusPleurotusChromatographyBiochemistryFisheryBiologyMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes