Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality
Leticia de Lima Guterres, Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Róger Wagner, Alexandre José Cichoski, José M. Lorenzo, Paulo Cezar Bastianello Campagnol
Topics & Concepts
ThrombogenicityFood scienceLinseed oilPolyunsaturated fatty acidLipid oxidationEmulsionChemistryBiologyBiochemistryAntioxidantFatty acidPlateletImmunologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems