Functional emulsion gels with potential application in meat products-Reference-Cited by-同舟云学术

Functional emulsion gels with potential application in meat products

Published:2018-04 Issue: Volume:222 Page:29-37
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Paglarini Camila de Souza,Furtado Guilherme de Figueiredo,Biachi João Paulo^ORCID,Vidal Vitor Andre Silva,Martini Silvana,Forte Marcus Bruno Soares,Cunha Rosiane Lopes,Pollonio Marise Aparecida Rodrigues

Funder

CNPq

CAPES

FAPESP

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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4. Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers;Colmenero;Meat Sci.,2005

5. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products;Delgado-Pando;Eur. J. Lipid Sci. Technol.,2010

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