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Emulsion stability,thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan |
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| Authors: | Xue‐qin Gao Wan‐gang Zhang Guang‐hong Zhou |
| Affiliation: | 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China;2. Department of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, Henan, China |
| Abstract: | |
| Keywords: | ground pork patties carrageenan soy protein isolate emulsion stability microstructure |