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      Chia mucilage carrier systems: A review of emulsion, encapsulation, and coating and film strategies

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          Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

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            Functional emulsion gels as pork back fat replacers in Bologna sausage

            Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice Raissa Honório … (2019)
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              Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

              Rosane Teresinha Heck, Erick Saldaña, José Manuel Lorenzo … (2019)
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                Author and article information

                Journal
                Title: Food Research International
                Abbreviated Title: Food Research International
                Publisher: Elsevier BV
                ISSN (Print): 09639969
                Publication date Created: October 2023
                Publication date (Print): October 2023
                Volume: 172
                Page: 113125
                Article
                DOI: 10.1016/j.foodres.2023.113125
                SO-VID: 629bdf83-9313-48af-b05c-5058b88afc15
                Copyright © © 2023
                License:

                https://www.elsevier.com/tdm/userlicense/1.0/

                https://doi.org/10.15223/policy-017

                https://doi.org/10.15223/policy-037

                https://doi.org/10.15223/policy-012

                https://doi.org/10.15223/policy-029

                https://doi.org/10.15223/policy-004

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