Yang, Yiran <br/><br/>
O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.  [electronic resource] 

 -  Journal of the science of food and agriculture  Jan 2020 
 - 268-276 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.10034  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cooking<br/>Emulsions--chemistry<br/>Fat Substitutes--analysis<br/>Flammulina--chemistry<br/>Food Additives--analysis<br/>Food Handling<br/>Hardness<br/>Humans<br/>Meat Products--analysis<br/>Nanoparticles--chemistry<br/>Palm Oil--analysis<br/>Polysaccharides--analysis<br/>Swine<br/>Taste<br/>Water--analysis