Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter - Li, Yan‐ping; Bai, Rong; Feng, Liang; Kang, Zhuang‐Li; Xu, Gui‐hua; Ma, Han‐Jun (International journal of food science & technology, 2022)
Keywords: antioxidant activity; Antioxidants; backfat; batters; chewiness; Colour; Cooking; double emulsion; Double emulsions; Emulsification; emulsifying; Emulsions; fat; Flaxseed oil; gels; gum arabic; linseed oil; Microstructure; Mobility; pH effects; polyphenols; Pork; pork quality; Rheological properties; Rheology; tea; texture; Vegetable oils; Whey; Whey protein