In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and...

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Detalles Bibliográficos
Autores principales: Yuan, Dongxue, Liang, Xue, Kong, Baohua, Sun, Fangda, Li, Xin, Cao, Chuanai, Liu, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094229/
https://www.ncbi.nlm.nih.gov/pubmed/37048328
http://dx.doi.org/10.3390/foods12071507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094229/
https://www.ncbi.nlm.nih.gov/pubmed/37048328
http://dx.doi.org/10.3390/foods12071507

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