Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study

The aim of this study was to evaluate the effects of the complete or partial substitution (0, 20, 40, and 100%) of the pork backfat in prepared sausage with protein emulsion gels loaded with curcumin. The effects of three protein emulsion gels (i.e., peanut proteins, ultrasound-modified peanut prote...

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Bibliographic Details
Main Authors: Hong-Yan Yan, Shao-Bing Zhang
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Gels
Subjects:
Online Access:https://www.mdpi.com/2310-2861/11/1/62
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