Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.

Shao, Lele; Bi, Jiayu; Li, Xingmin; Dai, Ruitong

Shao, Lele; Bi, Jiayu; Li, Xingmin; Dai, Ruitong.

Afiliación

Shao L; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, PR China.
Bi J; College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
Li X; College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
Dai R; College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China. Electronic address: dairuitong@hotmail.com.

Int J Biol Macromol ; 239: 124299, 2023 Jun 01.

Article en En | MEDLINE | ID: mdl-37011742

Asunto(s)

Productos de la Carne; Aceites de Plantas; Compuestos Orgánicos; Ácidos Grasos; Productos de la Carne/análisis; Aceite de Cacahuete

Palabras clave

Fat substitute; Gelation; Reformulated sausages; Texture

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites de Plantas / Productos de la Carne Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article Pais de publicación: Países Bajos

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