Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages

作者：Chunqiang Li, Wenru Xie, Zhang Xue, Liu Jun, Mingyun Zhang, Jun‐Hua Shao · 发表于：Meat Science · 年份：2022 · DOI：10.1016/j.meatsci.2022.109086 · 被引用次数：100 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Meat and Animal Product Quality