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]   Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films [J].
Sukyai, P. ;
Anongjanya, P. ;
Bunyahwuthakul, N. ;
Kongsin, K. ;
Harnkarnsujarit, N. ;
Sukatta, U. ;
Sothornvit, R. ;
Chollakup, R. .
FOOD RESEARCH INTERNATIONAL, 2018, 107 :528-535
[22]   Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability [J].
Qin, Xinguang ;
Yu, Jingyi ;
Wang, Qi ;
Zhang, Haizhi ;
Chen, Haiming ;
Hu, Zhongze ;
Lv, Qingyun ;
Liu, Gang .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 153
[23]   Effect of various factors on emulsion stabilising properties of chitosan in a model system containing whey protein isolate [J].
Laplante, S ;
Turgeon, SL ;
Paquin, P .
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 11, 2002, (278) :245-255
[24]   Effect of Tannic Acid Binding to Whey Protein Isolate on the Stability of Antibacterial Emulsion of Perilla Essential Oil [J].
Tang W. ;
Du L. ;
Wang Z. ;
Sun Z. ;
Liu F. ;
Wang D. .
Shipin Kexue/Food Science, 2024, 45 (12) :90-100
[25]   Effect of whey protein concentrate on the quality of smoked chicken sausages from broiler spent hens [J].
Rao, KH ;
Anjaneyulu, ASR ;
Singh, RRB ;
Dubey, PC ;
Yadav, PL .
INDIAN JOURNAL OF ANIMAL SCIENCES, 1999, 69 (06) :441-444
[26]   Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel [J].
Li, Guohua ;
Wang, Bo ;
Lv, Weiqiao ;
Mu, Rongyi ;
Zhong, Yuanliang .
FOOD HYDROCOLLOIDS, 2024, 146
[27]   Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate [J].
Panagopoulou, Elli ;
Evageliou, Vasiliki ;
Kopsahelis, Nikolaos ;
Ladakis, Dimitrios ;
Koutinas, Apostolis ;
Mandala, Ioanna .
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2017, 522 :445-452
[28]   Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions [J].
Hamid, Nur Hamizah ;
Navaranjan, Namasivayam .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2023, 26 (02) :3544-3555
[29]   Sensory attributes of whey protein isolate and candelilla wax emulsion edible films [J].
Kim, SJ ;
Ustunol, Z .
JOURNAL OF FOOD SCIENCE, 2001, 66 (06) :909-911
[30]   Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels [J].
Lin, Jieqiong ;
Yang, Jun ;
Qi, Xin ;
Shen, Mingyue ;
Xie, Jianhua .
FOOD HYDROCOLLOIDS, 2024, 156
12345