Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages

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Title:	Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages
Authors:	Nie, Chunlin; Zhong, Huiting; Shi, Haibo; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B ; Zheng, Jiabao; Sun, Weizheng
Issue Date:	2026
Publication:	FOOD CHEMISTRY
ISSN:	0308-8146 Food Chemistry Search Idenfier
Type:	Article
Collation:	vol. 500 str. 147414-147414
DOI:	10.1016/j.foodchem.2025.147414
WoS-ID:	001639001700001
Scopus-ID:	2-s2.0-105024186898
URI:	https://enauka.gov.rs/handle/123456789/1019178
Project:	National Natural Science Foundation of China [32172257, 32402178] National Postdoctora National Natural Science Foundation of China l Program for Innovative Talents [BX20230130] GuangDong Basic and Applied Basic Research Foundation [2023A1515110600, 2024A1515012638] Science and Technology Program of Qingyuan [2022KJJH018] Ministry of Science and Technology of the People's Republic of China [DL2022163005L] The 111 Project [B17018]
Metadata source:	(Preuzeto iz Nasi u WoS)
M-category:	21a+M21a+

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