Article ID Journal Published Year Pages File Type
10540942 Food Chemistry 2012 7 Pages PDF
Abstract
► Lipid and protein structure of frankfurter with oil-in-water emulsion were studied. ► FT-IR was used to determine structural features of lipid and protein. ► Emulsions like pork backfat replacer were stabilized with soy protein. ► Structural characteristics could be associated with textural properties.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer
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