Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification

Xiong, Guoyuan; Han, Minyi; Kang, Zhuangli; Zhao, Yingying; Xu, Xinglian; Zhu, Yingying; Xiong, Guoyuan; SCI

机构： Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Synerget Innovat Ctr Food Safety & Nutr, Key Lab Meat Proc & Qual Control,Minist Educ, Nanjing 210095, Jiangsu, Peoples R China; Nanjing Agr Univ, Jiangsu Collaborat Innovat;

关键词： Chicken liver paste batters Plant oil substitution Pre-emulsification Pork back-fat Water distribution Protein structure Raman spectroscopy