Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products

Publication date: Available online 19 October 2020Source: Current Opinion in Food ScienceAuthor(s): Rubén Domínguez, Paulo ES Munekata, Mirian Pateiro, Olalla López-Fernández, José Manuel Lorenzo

Source: Current Opinion in Food Science - October 19, 2020 Category: Food Science Source Type: research