Yu Wang

Hefei University of Technology

193 Tunxi Rd

Baohe

Hefei

China

  • Hefei University of Technology

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Enhancing the Texture and Cooking Properties of Low-Fat Meatballs as an Animal Fat Substitute Using High Internal Phase Emulsions Stabilized with Prinsepia Utilis Royle Protein

Number of pages: 38 Posted: 12 Oct 2023
Yu Wang, Xuefeng Wang, Jie Guo, Xinran Dong, Xinyi Li, Yuanyuan Xue, Xianna Chang, Zhaoming Wang, Baocai Xu and Feiran Xu
Hefei University of Technology, Yunnan Agricultural University, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, affiliation not provided to SSRN, Hefei University of Technology, Hefei University of Technology and Hefei University of Technology
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Meatballs, Low-fat, Prinsepia utilis Royle protein, High internal phase emulsions