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Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages

Berker Nacak, Burcu Öztürk, Dilay Yıldız, Özlem Çağındı, Meltem Serdaroğlu

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Key concepts: Food science, Emulsion, Linseed oil, Chemistry, Peanut oil, Lipid oxidation, Polyunsaturated fatty acid, Fatty acid

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Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages — Research Paper | ScholarLens