Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study
The aim of this study was to evaluate the effects of the complete or partial substitution (0, 20, 40, and 100%) of the pork backfat in prepared sausage with protein emulsion gels loaded with curcumin. The effects of three protein emulsion gels (i.e., peanut proteins, ultrasound-modified peanut prote...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/11/1/62 |
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