Establishing the Mixing and Solubilization Behavior of Pork Meat and Potato Proteins at Acidic to Neutral pH-Reference-Cited by-同舟云学术

Establishing the Mixing and Solubilization Behavior of Pork Meat and Potato Proteins at Acidic to Neutral pH

Published:2021-03-01 Issue:3 Volume:1 Page:410-417
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Ebert Sandra¹,Kaplan Seyma¹,Gibis Monika¹^ORCID,Terjung Nino²,Weiss Jochen¹^ORCID

Affiliation:

1. Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany

2. German Institute for Food Technology, Product Innovation, Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany

Funder

Bundesministerium f??r Wirtschaft und Technologie

Allianz Industrie Forschung

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.0c00032

Reference53 articles.

1. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

2. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

3. Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage

4. Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization

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