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Enhancing meat emulsion gels with soy protein fibril and red palm oil Pickering emulsions: The role of emulsification techniques in chicken fat substitution

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  • Additional Information
    • Contributors:
      Hunan Agricultural University
    • Publication Information:
      Elsevier BV
    • Publication Date:
      2025
    • Collection:
      ScienceDirect (Elsevier - Open Access Articles via Crossref)
    • Accession Number:
      10.1016/j.lwt.2025.117348
    • Online Access:
      https://doi.org/10.1016/j.lwt.2025.117348
      https://api.elsevier.com/content/article/PII:S0023643825000325?httpAccept=text/xml
      https://api.elsevier.com/content/article/PII:S0023643825000325?httpAccept=text/plain
    • Rights:
      https://www.elsevier.com/tdm/userlicense/1.0/ ; https://www.elsevier.com/legal/tdmrep-license ; http://creativecommons.org/licenses/by-nc/4.0/
    • Accession Number:
      edsbas.100B956C