Emulsion gels prepared with chia mucilage and olive oil as a new animal fat replacer in beef patties
Author:
Affiliation:
1. College of Tourism and Cuisine, Harbin University of Commerce Harbin P. R. China
2. College of Food Engineering, Harbin University of Commerce Harbin P. R. China
Funder
Natural Science Foundation of Heilongjiang Province
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16972
Reference37 articles.
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2. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
3. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages
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