Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers.

Conversely, for beef fat, a decreasing trend in G′ and G′′ values during heating was observed, which is consistent with its melting, as already reported by other authors [ 53 , 54 ,].

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Moreover, G′ exhibited an increasing trend at higher frequencies, suggesting the presence of a gel network primarily stabilized by non-covalent interactions [ 50 ].

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