Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels - Lin, Hong-Ting Victor; Huang, Luan-Hui; Tsai, Jenn-Shou; Sung, Wen-Chieh (Gels, 2024)
Keywords: Cassava; egg sausage gel; Eggs; Food products; Freezing; Gels; Hydrogen bonds; modified cassava starch; Moisture content; Proteins; Sausages; sensory evaluation; soy protein isolate; Syneresis; Water; Whey; whey protein isolate; United Kingdom; Taiwan; egg sausage gel; soy protein isolate; modified cassava starch; whey protein isolate; syneresis; sensory evaluation