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Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

Yu Wang, Xuefeng Wang, Jie Guo, Xinran Dong, Xianna Chang, Zhaoming Wang, Baocai Xu, Feiran Xu

2024Food Chemistry12 citationsDOI

Topics & Concepts

Food scienceChemistryProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis
Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein | Litcius