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Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters
In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa) were investigated. The emulsion stability, cooking...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9278027/ https://www.ncbi.nlm.nih.gov/pubmed/35845922 http://dx.doi.org/10.1016/j.crfs.2022.06.009 |