Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters-Reference-Cited by-同舟云学术

Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters

Published:2020-02 Issue: Volume:160 Page:107968
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Chen Yichun,Jia Xiwen,Sun Fangda,Jiang Shuai,Liu Haotian,Liu Qian,Kong Baohua

Funder

National Natural Science Foundation of China

Natural Science Foundation of Heilongjiang Province

Program for Academic Backbone of Northeast Agricultural University

Publisher

Elsevier BV

Subject

Food Science

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4. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds;Balange;Food Chemistry,2009

5. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters;Barbut;International Journal of Food Science and Technology,1996

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