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

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DOI:10.1016/j.foodchem.2025.146589
作者：Xiaoxiao Zhu ,?Yonggang Tu ,?Yan Zhao ,?Na Wu ,?Yao Yao ,?Shuping Chen ,?Teng Wei ,?Jihua Mao ,?Xuetao Hu ,?Suzhen Wang ,?Lilan Xu
文献类型：期刊论文
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Abstract：Excessive intake of saturated fat is closely associated with health risks. Meat products are one of the primary sources of saturated fat in the human diet. The development of fat substitutes

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