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Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter

Food research international, v.138 pt.B, 2020년, pp.109788 -   

Shao, Lele (College of Food Science and Nutritional Engineering, China Agricultural University) ,  Bi, Jiayu (College of Food Science and Nutritional Engineering, China Agricultural University) ,  Dai, Ruitong ,  Li, Xingmin

Abstract AI-Helper 아이콘AI-Helper

Abstract The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and ve...


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