Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat-Reference-Cited by-同舟云学术

Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat

Published:2021-07-28 Issue: Volume: Page:1-9
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Okuskhanova Eleonora¹,Caporaso Nicola²,Yessimbekov Zhanibek¹,Assenova Bahytkul¹,Smolnikova Farida¹,Rebezov Maksim³⁴,Shariati Mohammad Ali⁵^ORCID,Usman Khan Muhammad⁶,Thiruvengadam Muthu⁷

Affiliation:

1. Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan

2. Department of Agricultural and Food Sciences, University of Naples Federico II, Portici, NA, Italy

3. V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation

4. Prokhorov General Physics Institute of the Russian Academy of Science, Moscow, Russian Federation

5. K.G. Razumovsky, Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation

6. Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan

7. Department of Applied Bioscience, Konkuk University, Seoul, Republic of Korea

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2021.1950008

Reference48 articles.

1. Meat Consumption as a Risk Factor for Type 2 Diabetes

2. Association between intake of red and processed meat and the risk of heart failure: a meta-analysis

3. Meat-bone Paste as an Ingredient for Meat Batter, Effect on Physicochemical Properties and Amino Acid Composition

4. Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

5. Olive oil-in-water emulsion as a source of desirable fatty acids in free-range “Caipira” chicken ham

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