Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage

Emulsion gel has been used to replace animal fats in meat products. Konjac is a widely used gelling agent; however, its low emulsion stability limits its use in meat products. This study aimed to examine the quality characteristics of β-cyclodextrin (CD)-supplemented konjac-based emulsion gel (KEG)...

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Detalles Bibliográficos
Autores principales: Kim, Yea-Ji, Shin, Dong-Min, Yune, Jong-Hyeok, Jung, Hyun-Su, Kwon, Hyuk-Cheol, Lee, Kyung-Woo, Oh, Jae-Wook, Kim, Beob-Gyun, Han, Sung-Gu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222623/
https://www.ncbi.nlm.nih.gov/pubmed/35735713
http://dx.doi.org/10.3390/gels8060369

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222623/
https://www.ncbi.nlm.nih.gov/pubmed/35735713
http://dx.doi.org/10.3390/gels8060369

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