Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion-Reference-Cited by-同舟云学术

Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion

Published:2023-08 Issue: Volume:170 Page:112833
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cofrades Susana,Garcimartín Alba,Pérez-Mateos Miriam,Saiz Arancha,Redondo-Castillejo Rocío,Bocanegra Aránzazu,Benedí Juana,Dolores Álvarez María

Funder

Ministerio de Ciencia e Innovación

Ministerio de Educación y Formación Profesional

Spain Ministry of Science and Innovation

Consejo Superior de Investigaciones Científicas

Publisher

Elsevier BV

Subject

Food Science

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3. Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer;Food Chemistry Advances;2024-06

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