Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products
Ana M. Herrero, Claudia Ruíz‐Capillas
Topics & Concepts
Food scienceLipid emulsionAnimal fatEmulsionFat emulsionChemistryLipid oxidationBiotechnologyBusinessBiologyOrganic chemistryMedicineParenteral nutritionAntioxidantIntensive care medicineMeat and Animal Product QualityProteins in Food SystemsFood Chemistry and Fat Analysis