The effects of modified quinoa protein emulsion as fat substitutes in frankfurters

In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50, 75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions (HMQE) on the physicochemical, water distribution, and rheological properties of low-fat frankfurters were investigated....

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Veröffentlicht in:	Meat science 2023-08, Vol.202, p.109215-109215, Article 109215
Hauptverfasser:	Zhao, Shengming, Yuan, Xiaorui, Yang, Liu, Zhu, Mingming, Ma, Hanjun, Zhao, Yanyan
Format:	Artikel
Sprache:	eng
Schlagworte:	Chenopodium quinoa Emulsions - chemistry Fat replacer Fat Substitutes High-pressure homogenization Meat Products - analysis Microstructure Texture Water Water distribution
Online-Zugang:	Volltext
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