Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage

The effects of ethylcellulose (EC) concentration (6–12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork...

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Veröffentlicht in:	International journal of biological macromolecules 2023-06, Vol.239, p.124299-124299, Article 124299
Hauptverfasser:	Shao, Lele, Bi, Jiayu, Li, Xingmin, Dai, Ruitong
Format:	Artikel
Sprache:	eng
Schlagworte:	Fat substitute Fatty Acids Gelation Meat Products - analysis Organic Chemicals Peanut Oil Plant Oils Reformulated sausages Texture
Online-Zugang:	Volltext
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