Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage.
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DOI: 10.1016/j.foodchem.2020.127682
Abstract: Consumers are increasingly interested in low-fat meat products. Therefore, there is demand for new fat replacers that improve the quality of low-fat meat products. Whey protein isolate (WPI; 10% (w/v)) and sodium dodecyl sulfate (SDS;… read more here.
Keywords: low fat; sds gel; fat replacer; sds ... See more keywords