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Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage |
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| Authors: | Yanan Wang Wenhang Wang Hongjiao Jia Guixian Gao Xiao Wang Xiaowei Zhang Yabin Wang |
| Affiliation: | Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin, China |
| Abstract: | |
| Keywords: | cellulose nanofibers dynamic rheology low fat meat product microstructure pre‐emulsified palm oil texture |