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38 积分 2025-10-11 加入
Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages
5小时前
待确认
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
12天前
已完结
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes
18天前
已完结
In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl
18天前
已完结
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
18天前
已完结
Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage
24天前
已完结
Influence of plant-based gel binders and song-hwa mushroom crosslinking on functional properties and consumer perception of vegan mushroom sausage analogues
1个月前
已完结
Effect of citrus fiber on physicochemical quality of Frankfurter sausages: A study on lipid oxidation and protein gel characteristics
1个月前
已完结
Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
1个月前
已完结
Mitigating Quality Deterioration of Reduced-Fat Pork Sausages During Cold Storage via Resistant Starch Incorporation: Gel Properties and Protein Conformation Study
1个月前
已完结
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