pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake

pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake

The thermal stability of the different pH-shift rice starch/casein-based high internal phase emulsions (SC-HIPE) were evaluated in the present study to verify potential in improving the quality of fish cake. The results showed that the pH-shift treatment improved thermal stability (from 27.23% to 76...

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Bibliographic Details
Main Authors: Yu Liu, Zhifeng Tan, Yizhen Huang, Jiaqi Liu, Xianbing Xu, Beiwei Zhu, Xiuping Dong
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
pH-shift
Thermal stability
Fat substitute
Fish cake
Texture profiles
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523001372

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523001372

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