Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage-Reference-Cited by-同舟云学术

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

Published:2020-08-18 Issue:2 Volume:101 Page:505-517
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Souza Paglarini Camila¹^ORCID,Vidal Vitor AS¹,Ribeiro Wanessa¹,Badan Ribeiro Ana P¹,Bernardinelli Oigres D²,Herrero Ana M³,Ruiz‐Capillas Claudia³,Sabadini Edvaldo²,Pollonio Marise A¹

Affiliation:

1. Department of Food Technology, School of Food Engineering University of Campinas Campinas Brazil

2. Institute of Chemistry University of Campinas Campinas Brazil

3. Institute of Food Science Technology and Nutrition (ICTAN‐CSIC) Madrid Spain

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10659

Reference63 articles.

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3. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

4. Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

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