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Showing 1 to 1 of 1 for “"Hybrid meat products"”.
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Development of Hybrid Meat Products by Replacing Animal Fats with Faba bean Protein Isolate-Stabilized Canola Oil-In-Water Emulsion Gel
… gel as a suitable animal fat replacer in meat products (pork bologna and beef burger). Emphasis was given to converting the viscous emulsion into a strong, self-supporting viscoelastic gel by modifying the emulsifying proteins to influence their interfacial properties and inducing …