Waste to wealth: High-internal phase Pickering emulsions stabilized by defatted flaxseed particles were employed as a novel animal fat replacer in meat systems
Cheng‐wei Ruan, Siying Huang, Jun‐Ru Qi, Qingrong Huang
Topics & Concepts
Food sciencePhase (matter)Fat substituteChemistryChemical engineeringBusinessOrganic chemistryEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsMicroencapsulation and Drying Processes