Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
Seonmin Lee, Kyung Jo, Soeun Kim, Minkyung Woo, Yun‐Sang Choi, Samooel Jung
Topics & Concepts
Food scienceAgarChemistryEmulsionIn vitroFat emulsionBiochemistryBiologyBacteriaMedicineIntensive care medicineGeneticsParenteral nutritionProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis