Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters

Published 2018 View Full Article

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Title
Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters
Authors
Keywords
Ultrasound treatment, Emulsion gel, Meat products, Fat reduction, Inulin
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 99, Issue -, Pages 453-459
Publisher
Elsevier BV
Online
2018-10-05
DOI
10.1016/j.lwt.2018.10.005

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