1. Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages. (30th September 2022) Authors: Li, Xiao-Long; Meng, Ran; Xu, Bao-Cai; Zhang, Bao; Cui, Bo; Wu, Zheng-Zong Journal: Food chemistry Issue: Volume 389(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗