288 related articles for article (PubMed ID: 25952895)
1. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization.
Pintado T; Ruiz-Capillas C; Jiménez-Colmenero F; Carmona P; Herrero AM
Food Chem; 2015 Oct; 185():470-8. PubMed ID: 25952895
[TBL] [Abstract][Full Text] [Related]
2. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.
Pintado T; Herrero AM; Ruiz-Capillas C; Triki M; Carmona P; Jiménez-Colmenero F
Food Sci Technol Int; 2016 Mar; 22(2):132-45. PubMed ID: 25788169
[TBL] [Abstract][Full Text] [Related]
3. Gelling properties of chia seed and flour.
Coorey R; Tjoe A; Jayasena V
J Food Sci; 2014 May; 79(5):E859-66. PubMed ID: 24734892
[TBL] [Abstract][Full Text] [Related]
4. Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization.
Ramos S; Fradinho P; Mata P; Raymundo A
J Sci Food Agric; 2017 Apr; 97(6):1753-1760. PubMed ID: 27465402
[TBL] [Abstract][Full Text] [Related]
5. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters.
Herrero AM; Ruiz-Capillas C; Pintado T; Carmona P; Jimenez-Colmenero F
Food Chem; 2017 Apr; 221():1333-1339. PubMed ID: 27979097
[TBL] [Abstract][Full Text] [Related]
6. Chia (
Muñoz-González I; Merino-Álvarez E; Salvador M; Pintado T; Ruiz-Capillas C; Jiménez-Colmenero F; Herrero AM
Gels; 2019 Apr; 5(2):. PubMed ID: 30974809
[TBL] [Abstract][Full Text] [Related]
7. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.
Pintado T; Herrero AM; Jiménez-Colmenero F; Ruiz-Capillas C
Meat Sci; 2016 Apr; 114():75-84. PubMed ID: 26745305
[TBL] [Abstract][Full Text] [Related]
8. Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions.
Hong GP; Min SG; Chin KB
Meat Sci; 2012 Jan; 90(1):185-93. PubMed ID: 21802216
[TBL] [Abstract][Full Text] [Related]
9. Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds.
Imran M; Nadeem M; Manzoor MF; Javed A; Ali Z; Akhtar MN; Ali M; Hussain Y
Lipids Health Dis; 2016 Sep; 15(1):162. PubMed ID: 27647503
[TBL] [Abstract][Full Text] [Related]
10. Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
Lucas-González R; Roldán-Verdu A; Sayas-Barberá E; Fernández-López J; Pérez-Álvarez JA; Viuda-Martos M
J Sci Food Agric; 2020 Feb; 100(3):1265-1273. PubMed ID: 31709548
[TBL] [Abstract][Full Text] [Related]
11. Alginate-based emulsion template containing high oil loading stabilized by nonionic surfactants.
Ong WD; Tey BT; Quek SY; Tang SY; Chan ES
J Food Sci; 2015 Jan; 80(1):E93-E100. PubMed ID: 25529579
[TBL] [Abstract][Full Text] [Related]
12. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation.
Pintado T; Herrero AM; Jiménez-Colmenero F; Pasqualin Cavalheiro C; Ruiz-Capillas C
Meat Sci; 2018 Jan; 135():6-13. PubMed ID: 28843146
[TBL] [Abstract][Full Text] [Related]
13. Properties of microparticles from a whey protein isolate/alginate emulsion gel.
Leon AM; Medina WT; Park DJ; Aguilera JM
Food Sci Technol Int; 2018 Jul; 24(5):414-423. PubMed ID: 29486594
[TBL] [Abstract][Full Text] [Related]
14. Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties.
Muñoz-González I; Ruiz-Capillas C; Salvador M; Herrero AM
Food Chem; 2021 Mar; 339():128049. PubMed ID: 33152862
[TBL] [Abstract][Full Text] [Related]
15. Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer.
Carmona P; Ruiz-Capillas C; Jiménez-Colmenero F; Pintado T; Herrero AM
J Agric Food Chem; 2011 Dec; 59(24):12998-3003. PubMed ID: 22060725
[TBL] [Abstract][Full Text] [Related]
16. Oil encapsulation in core-shell alginate capsules by inverse gelation. I: dripping methodology.
Martins E; Renard D; Adiwijaya Z; Karaoglan E; Poncelet D
J Microencapsul; 2017 Feb; 34(1):82-90. PubMed ID: 28097931
[TBL] [Abstract][Full Text] [Related]
17. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations.
Borneo R; Aguirre A; León AE
J Am Diet Assoc; 2010 Jun; 110(6):946-9. PubMed ID: 20497788
[TBL] [Abstract][Full Text] [Related]
18. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach.
Pintado T; Muñoz-González I; Salvador M; Ruiz-Capillas C; Herrero AM
Food Chem; 2021 Mar; 340():128095. PubMed ID: 33007696
[TBL] [Abstract][Full Text] [Related]
19. Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties.
Cîrstea Lazăr N; Nour V; Boruzi AI
Foods; 2023 Jan; 12(3):. PubMed ID: 36766048
[TBL] [Abstract][Full Text] [Related]
20. Microencapsulation of conjugated linolenic acid-rich pomegranate seed oil by an emulsion method.
Sen Gupta S; Ghosh S; Maiti P; Ghosh M
Food Sci Technol Int; 2012 Dec; 18(6):549-58. PubMed ID: 23014855
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]