Development and characterization of tilapia skin collagen-inulin oleogel as the potential fat substitute in beef patty formulations
Yingying Gu, Weiwei Xu, Yanjie Guo, Yongfang Gao, Jie Zhu
Topics & Concepts
InulinChemistryFood scienceFat substituteTilapiaFish <Actinopterygii>BiologyFisheryFood Chemistry and Fat AnalysisMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides