Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models.
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DOI: 10.1016/j.carbpol.2016.12.012
Abstract: Four carboxymethyl celluloses (CMCs) differing in molecular weight (MW) and degree of substitution (°DS) were initially characterized in NaCl solution (0.1 M) and on properties of emulsion-type sausage models. The impact of the different CMCs… read more here.
Keywords: sausage models; unheated heated; sausage; emulsion type ... See more keywords