Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers

Author:

Badar Iftikhar Hussain,Li Yuexin,Liu Haotian,Chen Qian,Liu Qian,Kong Baohua

Funder

Key Research and Development Program of Heilongjiang

Publisher

Elsevier BV

Subject

Food Science

Reference76 articles.

1. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification;Afshari;LWT- Food Science and Technology,2017

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3. Characteristics of beef burger as influenced by various types of lemon albedo;Aleson-Carbonell;Innovative Food Science & Emerging Technologies,2005

4. Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: Which is more practical?;Asyrul-Izhar;Food Reviews International,2022

5. Future trends of processed meat products concerning perceived healthiness: A review;Badar;Comprehensive Reviews in Food Science and Food Safety,2021

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