Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios-Reference-Cited by-同舟云学术

Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios

Published:2017 Issue:1 Volume:8 Page:333-340
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zeeb Benjamin¹²³⁴⁵^ORCID,Schöck Vanessa¹²³⁴⁵,Schmid Nicole¹²³⁴⁵,Majer Lisa¹²³⁴⁵,Herrmann Kurt¹²³⁴⁵,Hinrichs Jörg⁶²³⁴⁵,Weiss Jochen¹²³⁴⁵

Affiliation:

1. Department of Food Physics and Meat Science

2. Institute of Food Science and Biotechnology

3. University of Hohenheim

4. 70599 Stuttgart

5. Germany

6. Department of Soft Matter Science and Dairy Technology

Abstract

Particulated complexes composed of oppositely charged biopolymers were incorporated into highly concentrated protein matrices as potential fat replacers and structuring agents.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01436D

Reference35 articles.

1. Stabilization of food dispersions by enzymes

2. Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

3. Relevant factors in strategies for fat reduction in meat products

4. Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions

5. Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers

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