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Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers

Francisco Jiménez-Colmenero, Josune Ayo, José Carballo

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Key concepts: Sodium Caseinate, Emulsion, Food science, Chemistry, Lightness, Tissue transglutaminase, Ingredient, Salt (chemistry)

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Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers — Research Paper | ScholarLens