reviewFood HydrocolloidsNov 12, 2022Closed access

Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review

JGJiaxin Guo LCLujie Cui ZMZong Meng

State Key Laboratory of Food Science and Technology · Jiangnan University

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Abstract

No abstract available for this paper.

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247

total citations

FWCI: 31.76
Percentile: 100%
References: 143

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Authors

3

JG
Jiaxin Guo
State Key Laboratory of Food Science and Technology, Jiangnan University
LC
Lujie Cui
Jiangnan University, State Key Laboratory of Food Science and Technology
ZM
Zong MengCorresponding
State Key Laboratory of Food Science and Technology, Jiangnan University

Topics & keywords

Topics

Keywords

Food science
Emulsion
Saturated fat
Trans fat
Flavor
Chemistry
Animal fat
Fat substitute

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