Enhancing the Texture and Cooking Properties of Low-Fat Meatballs as an Animal Fat Substitute Using High Internal Phase Emulsions Stabilized with Prinsepia Utilis Royle Protein

Author:

Wang Yu,Wang Xuefeng,Guo Jie,Dong Xinran,Li Xinyi,Xue Yuanyuan,Chang Xianna,Wang Zhaoming,Xu Baocai,Xu Feiran

Publisher

Elsevier BV

Reference49 articles.

1. Effect of inulin, ?-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters;D �lvarez;Meat Science,2013

2. Prinsepia utilis Royle: A review on its traditional uses, phytochemistry, and biological activities;K Chauhan;Phytochemistry Letters,2023

3. Application of lipids and their potential replacers in plant-based meat analogs;Q Chen;Trends in Food Science & Technology,2023

4. High internal phase emulsions solely stabilized by natural oil-based nonionic surfactants as tea tree oil transporter;Q Chen;Colloids and Surfaces A: Physicochemical and Engineering,2021

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