Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products

The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. This study aimed to evaluate the physicochemical pr...

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Detalles Bibliográficos
Autores principales: Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857752/
https://www.ncbi.nlm.nih.gov/pubmed/36661816
http://dx.doi.org/10.3390/gels9010050

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857752/
https://www.ncbi.nlm.nih.gov/pubmed/36661816
http://dx.doi.org/10.3390/gels9010050

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