Corrigendum to “Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models” (Carbohydr. Polym. (2017) 159 (76–85) (S0144861716313807) (10.1016/j.carbpol.2016.12.012));Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models

Carbohydrate Polymers

Volumn 159, Issue , 2017, Pages 76-85

  Gibis, Monika ^a   Schuh, Valerie ^a   Allard, Karin ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Carboxymethyl cellulose; Degree of substitution; Emulsion type sausage model; Fat replacer; Fibers; Meat

Indexed keywords

CELLULOSE; EMULSIFICATION; EMULSIONS; FIBERS; MOLECULAR WEIGHT; SODIUM CHLORIDE;

CARBOXY-METHYL CELLULOSE; DEGREE OF SUBSTITUTION; INCREASING EFFECT; PROPERTIES OF EMULSIONS; PROTEIN MATRIX; RHEOLOGICAL BEHAVIORS; WATER BINDING CAPACITY; WATER RETENTION CAPABILITY;

MEATS;

CARBOXYMETHYLCELLULOSE;

ANIMAL; CHEMISTRY; EMULSION; FLOW KINETICS; FOOD HANDLING; HEAT; MEAT; MOLECULAR WEIGHT;

ANIMALS; CARBOXYMETHYLCELLULOSE SODIUM; EMULSIONS; FOOD TECHNOLOGY; HOT TEMPERATURE; MEAT PRODUCTS; MOLECULAR WEIGHT; RHEOLOGY;

EID: 85003977112     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2017.01.058     Document Type: Erratum

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