Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics
Xiaoxiao Zhu, Yonggang Tu, Yan Zhao, Na Wu, Yao Yao, Shuping Chen, Teng Wei, Jihua Mao, Xuetao Hu, Shuzhen Wang, Lilan Xu
Topics & Concepts
EmulsionFood scienceFat emulsionChemistryMeat packing industryFat substituteHealth benefitsAnimal fatProcessed meatSelection (genetic algorithm)Saturated fatHuman healthDietary fatMeat and Animal Product QualityFood Chemistry and Fat AnalysisProteins in Food Systems