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Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications

Shichen Zhu1,2,3, Hao Zhu1, Siyao Xu1

  • 1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.

Comprehensive Reviews in Food Science and Food Safety
|October 27, 2022
PubMed

Keywords:
affecting factorsbenefitsemulsified muscle productspre-emulsified oilsstabilization mechanisms

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