Fabrication of meat-mimicking emulsion gels using oligochitosan-decorated hemoglobin and gelatin as a fat replacer
Fuente:
Food Research International
Publication date: 1 October 2026Source: Food Research International, Volume 241Author(s): Chengpeng Cheng, Shaobo Li, Li Chen, Xueyan Yun, Jiangying Yu, Christophe Blecker, Dequan Zhang