Evaluation of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low Fat Meat Emulsion

Evaluation of the water binding properti

Evaluation of the water binding properties of meat binders, substitutes and extenders by different physical and chemical methods

✍ Heinevetter, L. ;Gassmann, B. ;Kroll, J. 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 457 KB

From investigations concerning water binding capacity measured by an improved BAUMANN technique, differential scanning calorimetry, nitrogen solubility, moisture sorption isotherms, specific surface area. and specific volume of powdered proteinaceous materials proposed as binders and/or substitutes