Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages
Pickering emulsions stabilized by okara cellulose crystals and the cellulose crystals modified with tannic acid were prepared and used to substitute porcine fat for sausage preparation. Both used cellulosic materials could effectively preserve dispersibility and heat stability of the emulsions. Ther...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002032 |
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