Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant...

Description complète

Détails bibliographiques

Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2025), 3 vom: 14. Apr., Seite 226-236
Auteur principal:	Wang, Mingru (Auteur)
Autres auteurs:	Ma, Lei, Xie, Peng, Li, Cuiping, Yang, Xiaoxi, Lang, Yumiao
Format:	Article en ligne
Langue:	English
Publié:	2025
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article antioxidant properties fat replacement low-fat pork patties pickering emulsion resveratrol Resveratrol Q369O8926L Antioxidants Emulsions plus... Fat Substitutes Stilbenes Dietary Fats