Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages
ABSTRACT: In order to mitigate the risk of cardiovascular diseases associated with excessive saturated fatty acid intake, utilizing high internal phase emulsions (HIPEs) as a substitute for animal fat in producing high-quality fat-substituted meat products is an ideal approach. This study involves t...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124009362 |
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