Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
Jiaxin Guo, Lujie Cui, Zong Meng
Topics & Concepts
Food scienceEmulsionSaturated fatTrans fatFlavorChemistryAnimal fatFat substituteInteresterified fatHealth benefitsFat emulsionOrganic chemistryBiochemistryCholesterolLipaseMedicineEnzymeParenteral nutritionTraditional medicineIntensive care medicineFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality