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...
Saved in:
Main Authors: | , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2025-01-01
|
Series: | Gels |
Subjects: | |
Online Access: | https://www.mdpi.com/2310-2861/11/1/62 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|