High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating

High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating

Excessive intake of saturated fatty acids poses health risks, necessitating the development of healthier animal fat substitutes. In this study, high internal phase emulsion (HIPE) stabilized by egg yolk-hydroxypropyl distarch phosphate (EY-HPDSP) complex was used as a fat replacer in processed meat....

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Bibliographic Details
Main Authors: Lilan Xu, Yuanqi Lv, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, Yonggang Tu
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Poultry Science
Subjects:
Egg yolk
Meat
High internal phase emulsion
Gelation
Physico-chemical properties
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579124012227
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