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Linseed, Walnut, and Algal Oil Emulsion Gels as Fat Replacers in Chicken Frankfurters: Effects on Composition, Lipid Profile and Sensory Quality
3天前
已完结
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
5天前
已完结
Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
13天前
已完结
Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage
13天前
已完结
Quercetin-loaded candelilla wax/sunflower oil oleogels: Structural, sensory, and storage properties, and application as fat replacer in emulsion-type sausage
19天前
已完结
Impact of Coreopsis tinctoria Nutt. Essential oil microcapsules on the formation of biogenic amines and quality of smoked horsemeat sausage during ripening
26天前
已完结
Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds
26天前
已完结
Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages
1个月前
已完结
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
1个月前
已完结
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes
2个月前
已完结
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