Low Fatization of High-Fat Surimi-Based Products: Optimization of the Application of Protein Matrix Fat Substitution Methods

The low fatization of high-fat foods is a significant trend that will impact the future developments of food products. Consumers have regarded health attributes as a critical indicator for purchasing food. In this study, enzyme-modified soy protein isolate, sea fish collagen, and ovalbumin were used...

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Detalles Bibliográficos
Autores principales: Yan, Guangyu, Yu, Lei, Chen, Xiaoting, Liu, Zhiyu, Chen, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529542/
https://www.ncbi.nlm.nih.gov/pubmed/37754405
http://dx.doi.org/10.3390/gels9090724

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529542/
https://www.ncbi.nlm.nih.gov/pubmed/37754405
http://dx.doi.org/10.3390/gels9090724

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