Application of different polysaccharides as fat replacers in low-fat emulsified sausages: Effects on physicochemical, textural and sensory properties.
- DOI
- 10.1016/j.fochx.2026.104411
- Published
- 2026 Oct
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104411,
title = {Application of different polysaccharides as fat replacers in low-fat emulsified sausages: Effects on physicochemical, textural and sensory properties.},
author = {Sun J and Huang M and Zheng H and Zhao S and Zhen Z and Zhang C and Xu X and Tao J and Xiong G},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104411},
url = {https://doi.org/10.1016/j.fochx.2026.104411}
}RIS
TY - JOUR TI - Application of different polysaccharides as fat replacers in low-fat emulsified sausages: Effects on physicochemical, textural and sensory properties. AU - Sun J AU - Huang M AU - Zheng H AU - Zhao S AU - Zhen Z AU - Zhang C AU - Xu X AU - Tao J AU - Xiong G PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104411 UR - https://doi.org/10.1016/j.fochx.2026.104411 ER -
APA
J, S., M, H., H, Z., S, Z., Z, Z., C, Z., X, X., J, T., & G, X. (2026). Application of different polysaccharides as fat replacers in low-fat emulsified sausages: Effects on physicochemical, textural and sensory properties.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104411
Source records
- pubmed · retrieved 2026-09-26T05:19:47.948Z