Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

In the present study, flaxseed gum (FG), Arabic gum (GA) and Tween 80 were used to prepare oleogels through an emulsion-templated method, and the obtained oleogels were designed for the partial substitution of pork fat in emulsified sausage. An increment in FG concentrations enhanced the viscoelasti...

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Detalles Bibliográficos
Autores principales: Zhu, Qiaomei, Chen, Fu, Li, Peiyang, Wu, Tao, Pan, Yijun, Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530567/
https://www.ncbi.nlm.nih.gov/pubmed/37754440
http://dx.doi.org/10.3390/gels9090759

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530567/
https://www.ncbi.nlm.nih.gov/pubmed/37754440
http://dx.doi.org/10.3390/gels9090759

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