2021peer-reviewed36 citations
Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat
Carla Cristina Lise, Caroline Marques, Mário Antônio Alves da Cunha, Marina Leite Mitterer‐Daltoé
European Food Research and Technology
Concepts
MucilageFood scienceIngredientChemistryFood industryEmulsionFunctional foodThickening agent