Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics

作者：Xiaoxiao Zhu, Yonggang Tu, Yan Zhao, Na Wu, Yao Yao, Shuping Chen, Teng Wei, Jihua Mao, Xuetao Hu, Shuzhen Wang, Lilan Xu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146589 · 被引用次数：11 · 研究领域：Meat and Animal Product Quality、Food Chemistry and Fat Analysis、Proteins in Food Systems