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...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2023) vom: 18. Aug., Seite 10820132231196202
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| 1. Verfasser: |
Wang, Mingru
(VerfasserIn) |
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| Weitere Verfasser: |
Ma, Lei,
Xie, Peng,
Li, Cuiping,
Yang, Xiaoxi,
Lang, Yumiao |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2023
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
antioxidant properties
fat replacement
low-fat pork patties
pickering emulsion
resveratrol |
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