The third stage begins at 60°C, where G′ sharply rises due to extensive protein denaturation at high temperatures, leading to the formation of a resilient and stable network structure in the sausage batter Comparison with the control group reveals a significant impact on the changes in G′ during heating for both HIPEs and 25% HIPEs-Gs (T6) additions, showing an increasing trend that aligns with changes in gel hardness.
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Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages.
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