The Impact of Pickering Emulsion as Fat Replacers on the Microstructure, Textural Properties, Hydration Characteristics, Sensory Qualities, and Fatty Acid Profile of Low-Fat Meatballs
Fields of Study & Subjects
Meat and Animal Product Quality
Proteins in Food Systems
Food composition and properties
Publication details
- Journal / source
- SSRN Electronic Journal
- Publication date
- 1 January 2026
- Document type
- Preprint