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Preparation, Characterization of Curdlan-Based Emulsion Micro-Gel Particles and Its Application in Low-Fat Pork Sausages

Xirui Zhang,Yaxian Guo, Hong Liu,Bin Liang,Hongjun He,Xuejun Fu,Chanchan Sun,Xiulian Li,Changjian Ji

LWT-FOOD SCIENCE AND TECHNOLOGY（2023）

Cited 9|Views16
Key words
Curdlan,Micro-gel,Fat replacement,Pork back fat,Low-fat pork sausages
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