Effect of High Internal Phase Pickering Emulsion as a Fat Substitute on the Quality Characteristics of Minced Meat Products
LAN Miaochuan, LI Yuan, MA Liang, WANG Hongxia, DAI Hongjie, YU Yong, ZHU Hankun, ZHANG Yuhao
FOOD SCIENCE . 2021, (18): 28 -36 .  DOI: 10.7506/spkx1002-6630-20200615-195