High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage-Reference-Cited by-同舟云学术

High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage

Published:2020-09 Issue: Volume:131 Page:109659
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tarté Rodrigo,Paulus Jona S.,Acevedo Nuria C.,Prusa Kenneth J.,Lee Show-Ling

Funder

United Soybean Board

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Effect of fat quality on sausage processing, texture, and sensory characteristics;Baer;Meat Science,2014

5. Using canola oil organogels as fat replacement in liver pâté;Barbut;Journal of Food Science,2019

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