Effect of Regenerated Cellulose-Whey Protein Isolate Emulsion on the Quality of Emulsified Sausages

被引：0
作者：
Zhao, Yinyu [1 ]
Tian, Xiaona [1 ]
Zhou, Guanghong [1 ]
Zhang, Wangang [1 ]
机构：
[1] Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing,210095, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 10期
关键词：
D O I：
10.7506/spkx1002-6630-20180314-182
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：15 / 20
相关论文
共 50 条
  • [21] Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability
    Qin, Xinguang
    Yu, Jingyi
    Wang, Qi
    Zhang, Haizhi
    Chen, Haiming
    Hu, Zhongze
    Lv, Qingyun
    Liu, Gang
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 153
  • [22] Effect of various factors on emulsion stabilising properties of chitosan in a model system containing whey protein isolate
    Laplante, S
    Turgeon, SL
    Paquin, P
    GUMS AND STABILISERS FOR THE FOOD INDUSTRY 11, 2002, (278): : 245 - 255
  • [23] Effect of whey protein concentrate on the quality of smoked chicken sausages from broiler spent hens
    Rao, KH
    Anjaneyulu, ASR
    Singh, RRB
    Dubey, PC
    Yadav, PL
    INDIAN JOURNAL OF ANIMAL SCIENCES, 1999, 69 (06) : 441 - 444
  • [24] Effect of Tannic Acid Binding to Whey Protein Isolate on the Stability of Antibacterial Emulsion of Perilla Essential Oil
    Tang W.
    Du L.
    Wang Z.
    Sun Z.
    Liu F.
    Wang D.
    Shipin Kexue/Food Science, 2024, 45 (12): : 90 - 100
  • [25] Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
    Li, Guohua
    Wang, Bo
    Lv, Weiqiao
    Mu, Rongyi
    Zhong, Yuanliang
    FOOD HYDROCOLLOIDS, 2024, 146
  • [26] Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate
    Panagopoulou, Elli
    Evageliou, Vasiliki
    Kopsahelis, Nikolaos
    Ladakis, Dimitrios
    Koutinas, Apostolis
    Mandala, Ioanna
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2017, 522 : 445 - 452
  • [27] Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions
    Hamid, Nur Hamizah
    Navaranjan, Namasivayam
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2023, 26 (02) : 3544 - 3555
  • [28] Sensory attributes of whey protein isolate and candelilla wax emulsion edible films
    Kim, SJ
    Ustunol, Z
    JOURNAL OF FOOD SCIENCE, 2001, 66 (06) : 909 - 911
  • [29] Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels
    Lin, Jieqiong
    Yang, Jun
    Qi, Xin
    Shen, Mingyue
    Xie, Jianhua
    FOOD HYDROCOLLOIDS, 2024, 156
  • [30] Quality of buffalo meat sausages containing decolourized globin protein isolate
    Mandal, P.K.
    Rao, V.K.
    Kowale, B.N.
    Journal of Food Science and Technology, 2001, 38 (05) : 493 - 494
12345