Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels

Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels

Egg sausages, an essential component of traditional Chinese hot pot cuisine, have specific storage requirements and are predominantly distributed through refrigerated channels. A significant consideration in the freezing of egg sausages pertains to syneresis and textural modifications that manifest...

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Bibliographic Details
Main Authors: Hong-Ting Victor Lin, Luan-Hui Huang, Jenn-Shou Tsai, Wen-Chieh Sung
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Gels
Subjects:
whey protein isolate
soy protein isolate
egg sausage gel
syneresis
modified cassava starch
sensory evaluation
Online Access:https://www.mdpi.com/2310-2861/10/12/815
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