151 related articles for article (PubMed ID: 28115774)
1. Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications.
Pintado T; Herrero AM; Jiménez-Colmenero F; Ruiz-Capillas C
J Food Sci Technol; 2016 Dec; 53(12):4336-4347. PubMed ID: 28115774
[TBL] [Abstract][Full Text] [Related]
2. Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach.
Herrero AM; Merino E; Muñoz-González I; Ruiz-Capillas C
Foods; 2022 Dec; 12(1):. PubMed ID: 36613256
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein.
Zając M; Kasprzak MM; Tkaczewska J; Berski W; Stępień A; Okpala COR; Domagała J
J Sci Food Agric; 2024 Jul; 104(9):5368-5380. PubMed ID: 38329620
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products.
Asyrul-Izhar AB; Bakar J; Sazili AQ; Goh YM; Ismail-Fitry MR
Gels; 2023 Jan; 9(1):. PubMed ID: 36661816
[TBL] [Abstract][Full Text] [Related]
8. Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer.
Pintado T; Cofrades S
Foods; 2020 Jun; 9(6):. PubMed ID: 32599965
[TBL] [Abstract][Full Text] [Related]
9. Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (
Pintado T; Ruiz-Capillas C; Jiménez-Colmenero F; Herrero AM
Foods; 2020 Dec; 9(12):. PubMed ID: 33322421
[TBL] [Abstract][Full Text] [Related]
10. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
Öztürk B; Urgu M; Serdaroğlu M
J Sci Food Agric; 2017 May; 97(7):2075-2083. PubMed ID: 27569658
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
Ruiz-Capillas C; Carmona P; Jiménez-Colmenero F; Herrero AM
Food Chem; 2013 Dec; 141(4):3688-94. PubMed ID: 23993537
[TBL] [Abstract][Full Text] [Related]
14. Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers.
Herrero AM; Ruiz-Capillas C; Jiménez-Colmenero F; Carmona P
J Agric Food Chem; 2014 Jun; 62(25):5963-71. PubMed ID: 24910127
[TBL] [Abstract][Full Text] [Related]
15. Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil.
Herrero AM; Ruiz-Capillas C
Gels; 2021 Apr; 7(2):. PubMed ID: 33924233
[TBL] [Abstract][Full Text] [Related]
16. Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers.
Freire M; Cofrades S; Pérez-Jiménez J; Gómez-Estaca J; Jiménez-Colmenero F; Bou R
Food Res Int; 2018 Nov; 113():465-473. PubMed ID: 30195543
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.
Serdaroğlu M; Öztürk B; Urgu M
Meat Sci; 2016 Jul; 117():187-95. PubMed ID: 26995773
[TBL] [Abstract][Full Text] [Related]
19. Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers.
Cîrstea Lazăr N; Nour V; Corbu AR; Codină GG
Gels; 2023 Dec; 9(12):. PubMed ID: 38131956
[TBL] [Abstract][Full Text] [Related]
20. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.
Delgado-Pando G; Cofrades S; Rodríguez-Salas L; Jiménez-Colmenero F
Meat Sci; 2011 Jun; 88(2):241-8. PubMed ID: 21239120
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
