{"title":"电激活抗坏血酸溶液对用黄原胶-可可蛋白皮克林乳液作为动物脂肪替代物制成的加工肉的物理化学特性的影响","authors":"M. Rezaee, S. Khalloufi, Mohammed Aider","doi":"10.1016/j.focha.2024.100703","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":507584,"journal":{"name":"Food Chemistry Advances","volume":"145 3","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer\",\"authors\":\"M. Rezaee, S. Khalloufi, Mohammed Aider\",\"doi\":\"10.1016/j.focha.2024.100703\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":507584,\"journal\":{\"name\":\"Food Chemistry Advances\",\"volume\":\"145 3\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry Advances\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.focha.2024.100703\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry Advances","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.focha.2024.100703","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer