Publication | Closed Access
HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface
32
Citations
26
References
2020
Year
Food ChemistryBiochemistryBiochemical EngineeringFood EngineeringFood ProcessingEmulsion PropertiesSalt Meat BattersFat Droplets/water InterfaceEmulsionHealth Sciences
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