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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.
Kang, Zhuang-Li; Xie, Jing-Jie; Li, Yan-Ping; Song, Wan-Jie; Ma, Han-Jun.
Afiliação
  • Kang ZL; School of Tourism and Cuisine, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou 225127, PR China; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China. Electronic address: kzlnj1988@163.com.
  • Xie JJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
  • Li YP; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine.
  • Song WJ; Xiamen RiSunbo Food Co., LTD., Xiamen, PR China.
  • Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
Meat Sci ; 198: 109087, 2023 Apr.
Article em En | MEDLINE | ID: mdl-36628894
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Substitutos da Gordura / Carne Vermelha / Carne de Porco / Globulinas Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Substitutos da Gordura / Carne Vermelha / Carne de Porco / Globulinas Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article