Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers

Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к-carrageenan. These gelled emulsions (GEs), intended a...

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Detalles Bibliográficos
Autores principales: Cofrades, Susana, Hernández-Martín, Marina, Garcimartín, Alba, Saiz, Arancha, López-Oliva, M. Elvira, Benedí, Juana, Álvarez, María Dolores
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530966/
https://www.ncbi.nlm.nih.gov/pubmed/37754409
http://dx.doi.org/10.3390/gels9090728

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530966/
https://www.ncbi.nlm.nih.gov/pubmed/37754409
http://dx.doi.org/10.3390/gels9090728

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