Waste to wealth: High-internal phase Pickering emulsions stabilized by defatted flaxseed particles were employed as a novel animal fat replacer in meat systems

作者：Cheng‐wei Ruan, Siying Huang, Jun‐Ru Qi, Qingrong Huang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144654 · 被引用次数：8 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Microencapsulation and Drying Processes