Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage-Reference-Cited by-同舟云学术

Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage

Published:2022-01-14 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zhang Yan¹²^ORCID,Wang Xu²,Chen Han²,Ren Fazheng¹²³,Liu Zuowen⁴,Wang Pengjie²³,Liu Xiaofei⁵

Affiliation:

1. College of Food Science and Engineering Gansu Agricultural University Lanzhou China

2. Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing China

3. Department of Nutrition and Health China Agricultural University Beijing China

4. Hebei Fucheng Wufeng Food Co., Ltd Sanhe China

5. Department of Food and Bioengineering Beijing Vocational College of Agriculture Beijing China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16333

Reference43 articles.

1. Production of Low-Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel

2. Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition

3. Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage

4. 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;Chen Y.;Meat Science,2020

5. Impact of iron encapsulation within the interior aqueous phase of water-in-oil-in-water emulsions on lipid oxidation

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