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Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products
The food industry is currently shown the concern with low-fat products. This study aims to evaluate the properties of oat β-glucan(OG)-marine collagen peptide (MCP) mixed gels induced by high pressure at different ratios, pressures, pH levels and the superiority of application in the sausage. The re...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7244152/ https://www.ncbi.nlm.nih.gov/pubmed/32442194 http://dx.doi.org/10.1371/journal.pone.0233447 |