Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage
Author:
Affiliation:
1. Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14164/fullpdf
Reference53 articles.
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2. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers;Alves;Meat Science,2016
3. Effects of replacing pork back fat with canola and flaxseed oils on physicochemical properties of emulsion sausages from spent layer meat;Baek;Asian-Australasian Journal of Animal Sciences,2016
4. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters;Barbut;International Journal of Food Science & Technology,1996
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