Work

Effects of whole lotus root powder particle size on gel properties and microstructure of duck emulsified sausage: Underlying mechanisms of gelling behavior

Year: 2026

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2026.149721

Authors: Yuyan Bai, Xionghui Shu, Youwei Ai, Hongxun Wang, Wenfu Hou, Yahong Han

Institution: Wuhan Polytechnic University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funders: Hubei Provincial Department of Education, Wuhan Polytechnic University, Hebei Provincial Key Research Projects, Science and Technology Department of Hubei Province, Wuhan Science and Technology Project

Awards: G2811500079, G4034983179, G5474606720, G7095541327

OpenAlex ID: W4415313967

FWCI: 7.183

Cites: 35

Cited by: 2

Related to: 10