Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products

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Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products

The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. This study aimed to evaluate the physicochemical pr...

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Bibliographic Details
Main Authors:	Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Published:	Multidisciplinary Digital Publishing Institute 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/107670/

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