Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
1. Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts;Bae;Food Science of Animal Resources,2020
2. Pectin-based self-healing hydrogel with NaHCO3 degradability for drug loading and release;Chen;Journal of Polymer Research,2021
3. Amino acid-amidated pectin: Preparation and characterization;Chen;Food Chemistry,2020
4. Oleogels as a Fat Substitute in Food;da Silva;A Current Review. Gels,2023
5. Effect of high-pressure treatment on the quality of prepared chicken breast;Dong;International Journal of Food Science and Technology,2021
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