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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |