Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters.

Liu, Guang-Hui; Fan, Jing-Chao; Kang, Zhuang-Li; Mazurenko, Igor

Liu, Guang-Hui; Fan, Jing-Chao; Kang, Zhuang-Li; Mazurenko, Igor.

Afiliação

Liu GH; School of Pharmacy, Shangqiu Medical College, Shangqiu, 476100, PR China.
Fan JC; School of Pharmacy, Shangqiu Medical College, Shangqiu, 476100, PR China.
Kang ZL; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, PR China.
Mazurenko I; Department of Food Technology, Sumy National Agrarian University, Sumy, 40021, Ukraine.

Curr Res Food Sci ; 5: 1084-1090, 2022.

Article em En | MEDLINE | ID: mdl-35845922

Palavras-chave

Emulsion stability; Pre-emulsified sesame oil; Relaxation time; Water mobility; ß-sheet

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article