Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2022.02.157
Abstract: To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) through a facile heat-treatment method in… read more here.
Keywords: emulsion gel; protein isolate; pork backfat; soybean protein ... See more keywords
Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
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DOI: 10.3390/foods8090366
Abstract: Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work… read more here.
Keywords: backfat linseed; replacing pork; linseed oleogel; pork backfat ... See more keywords