Application of Emulsion Gels as Fat Substitutes in Meat Products
Application of Emulsion Gels as Fat Substitutes in Meat Products
About this item
Full title
Author / Creator
Ren, Yuqing , Huang, Lu , Zhang, Yinxiao , Li, He , Zhao, Di , Cao, Jinnuo and Liu, Xinqi
Publisher
Basel: MDPI AG
Journal title
Language
English
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Publication information
Publisher
Basel: MDPI AG
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Scope and Contents
Contents
Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardne...
Alternative Titles
Full title
Application of Emulsion Gels as Fat Substitutes in Meat Products
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_5bfb570cc9e44e64beb5ec8a050e425b
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_5bfb570cc9e44e64beb5ec8a050e425b
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods11131950
