Double network emulsion gel from sheepskin collagen and chitosan as a novel fat replacer in low-fat lamb patties

Food Chemistry 2026

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Authors: Ming Zhu, Li Chen, Chengpeng Cheng, Jiangying Yu, Wenqiang Guan, Shaobo Li, Dequan Zhang

DOI: 10.1016/j.foodchem.2026.149489

Cited by: 1

References: 35

Fields of Study & Subjects

Collagen: Extraction and Characterization Proteins in Food Systems Meat and Animal Product Quality

References 35