Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage

Author:

Kwon Hyuk CheolORCID,Shin Dong-MinORCID,Yune Jong Hyeok,Jeong Chang Hee,Han Sung GuORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters;Bloukas;Meat science,1992

5. Brodkorb, A., Croguennec, T., Bouhallab, S., & Kehoe, J. J. (2016). Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins. In P. L. H. McSweeney & J. A. O'Mahony (Eds.), Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects (pp. 155-178). New York: Springer.

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