The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

This study explores the influence of carboxymethylcelullose (CMC) and methylcelullose (MC), added by simultaneous (sim) and sequential (seq) emulsification methods, on the structure, rheological parameters and in vitro lipid digestibility of pork lard O/W emulsions stabilized by soy protein concentr...

Descripción completa

Detalles Bibliográficos
Autores principales: Cofrades, Susana, Saiz, Arancha, Pérez-Mateos, Miriam, Garcimartín, Alba, Redondo-Castillejo, Rocío, Bocanegra, Aranzazu, Benedí, Juana, Álvarez, María Dolores
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909280/
https://www.ncbi.nlm.nih.gov/pubmed/35267370
http://dx.doi.org/10.3390/foods11050738

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909280/
https://www.ncbi.nlm.nih.gov/pubmed/35267370
http://dx.doi.org/10.3390/foods11050738

Ejemplares similares