Microwave-glycated pea protein isolate high internal phase Pickering emulsions as fat substitutes improve quality of emulsified sausages
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Low-fat emulsified sausages were prepared using microwave-pretreated pea protein isolate (PPI)-guar gum (GG) glycation conjugate high internal phase Pickering emulsions (HIPPEs) as fat substitutes. The effects of partial or complete substitution on the quality... ...
