Showing 1 - 2 results of 2 for search '"High internal phase emulsion"', query time: 0.03s Refine Results
  1. 1
    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 by Lilan Xu, Yuanqi Lv, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, Yonggang Tu

    Published 2025-01-01
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  2. 2
    Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese

    Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese by LI Hongjuan, LI Zhen, REN Chuan, YUAN Yujing, LI Ke, QIU Xiaobao, LI Hongbo, YU Jinghua

    Published 2025-01-01
    Subjects: “…whey protein; pectin; glucan; high internal phase emulsion gel; low-fat processed cheese…”
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