CellWell record HH-174441
Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages
Zhi Wang; Xuefei Wang; Xin Li; Chao Zhang; Fangda Sun; Qian Chen; Qian Liu; Baohua Kong; Haotian Liu
2026
In plain language
Vegetable oil-based Pickering emulsions replacing pork fat reduced cooking loss and lipid oxidation in emulsified sausages while maintaining acceptable sensory attributes.
- Evidence
- Emerging
- Design
- Primary research (design unspecified)
Cite this record: https://thecellwell.org/studies/HH-174441
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