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Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features

The purpose of this study was to investigate the oxidative stability and physicochemical properties of pork emulsion sausages with whey protein–tannic acid conjugate and native whey protein. Over the course of 21 days, the thiobarbituric acid reactive substances (TBARS) of sausages containing a whey...

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Detalles Bibliográficos
Autores principales:	Aewsiri, Tanong, Ganesan, Palanivel, Thongzai, Hataikan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379616/ https://www.ncbi.nlm.nih.gov/pubmed/37509856 http://dx.doi.org/10.3390/foods12142766

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