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441 related items for PubMed ID: 30877751

  • 1. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer.
    Utama DT, Jeong HS, Kim J, Barido FH, Lee SK.
    Poult Sci; 2019 Jul 01; 98(7):3059-3066. PubMed ID: 30877751
    [Abstract] [Full Text] [Related]

  • 2. Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion.
    Utama DT, Jeong H, Kim J, Lee SK.
    Korean J Food Sci Anim Resour; 2018 Jul 01; 38(3):580-592. PubMed ID: 30018501
    [Abstract] [Full Text] [Related]

  • 3. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y, Wang W, Wu Z, Wang X, Zhang K, Li Y.
    J Sci Food Agric; 2020 Jan 15; 100(1):268-276. PubMed ID: 31512249
    [Abstract] [Full Text] [Related]

  • 4. Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.
    Freire M, Bou R, Cofrades S, Solas MT, Jiménez-Colmenero F.
    J Sci Food Agric; 2016 Feb 15; 96(3):900-8. PubMed ID: 25752293
    [Abstract] [Full Text] [Related]

  • 5. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y, Wang W, Jia H, Gao G, Wang X, Zhang X, Wang Y.
    J Food Sci; 2018 Jun 15; 83(6):1740-1747. PubMed ID: 29745986
    [Abstract] [Full Text] [Related]

  • 6. Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue.
    Dreher J, Blach C, Terjung N, Gibis M, Weiss J.
    J Food Sci; 2020 Feb 15; 85(2):421-431. PubMed ID: 31943214
    [Abstract] [Full Text] [Related]

  • 7. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.
    Nacak B, Öztürk-Kerimoğlu B, Yıldız D, Çağındı Ö, Serdaroğlu M.
    Meat Sci; 2021 Jun 15; 176():108464. PubMed ID: 33618129
    [Abstract] [Full Text] [Related]

  • 8. Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.
    Chen Y, Jia X, Sun F, Jiang S, Liu H, Liu Q, Kong B.
    Meat Sci; 2020 Feb 15; 160():107968. PubMed ID: 31675517
    [Abstract] [Full Text] [Related]

  • 9. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
    Choe J, Kim HY.
    Poult Sci; 2019 Jun 01; 98(6):2662-2669. PubMed ID: 30698807
    [Abstract] [Full Text] [Related]

  • 10. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters.
    Alejandre M, Astiasarán I, Ansorena D, Barbut S.
    Food Res Int; 2019 Aug 01; 122():129-136. PubMed ID: 31229064
    [Abstract] [Full Text] [Related]

  • 11. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.
    de Souza Paglarini C, Vidal VA, Ribeiro W, Badan Ribeiro AP, Bernardinelli OD, Herrero AM, Ruiz-Capillas C, Sabadini E, Rodrigues Pollonio MA.
    J Sci Food Agric; 2021 Jan 30; 101(2):505-517. PubMed ID: 32648307
    [Abstract] [Full Text] [Related]

  • 12. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.
    Beriain MJ, Gómez I, Petri E, Insausti K, Sarriés MV.
    Meat Sci; 2011 May 30; 88(1):189-97. PubMed ID: 21236589
    [Abstract] [Full Text] [Related]

  • 13. Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes.
    Urgu-Öztürk M, Öztürk-Kerimoğlu B, Serdaroğlu M.
    Meat Sci; 2020 Sep 30; 167():108162. PubMed ID: 32413691
    [Abstract] [Full Text] [Related]

  • 14. Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.
    Wang X, Xie Y, Li X, Liu Y, Yan W.
    Meat Sci; 2018 Dec 30; 146():154-159. PubMed ID: 30149279
    [Abstract] [Full Text] [Related]

  • 15. Using Canola Oil Organogels as Fat Replacement in Liver Pâté.
    Barbut S, Marangoni AG, Thode U, Tiensa BE.
    J Food Sci; 2019 Sep 30; 84(9):2646-2651. PubMed ID: 31429478
    [Abstract] [Full Text] [Related]

  • 16. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
    Nieto G, Martínez L, Castillo J, Ros G.
    J Sci Food Agric; 2017 Aug 30; 97(11):3761-3771. PubMed ID: 28133759
    [Abstract] [Full Text] [Related]

  • 17. Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.
    Morales-Irigoyen EE, Severiano-Pérez P, Rodriguez-Huezo ME, Totosaus A.
    Food Sci Technol Int; 2012 Aug 30; 18(4):413-21. PubMed ID: 22773543
    [Abstract] [Full Text] [Related]

  • 18. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
    Pourashouri P, Shabanpour B, Kordjazi M, Jamshidi A.
    J Sci Food Agric; 2020 Sep 30; 100(12):4474-4482. PubMed ID: 32399983
    [Abstract] [Full Text] [Related]

  • 19. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.
    Baek KH, Utama DT, Lee SG, An BK, Lee SK.
    Asian-Australas J Anim Sci; 2016 Jun 30; 29(6):865-71. PubMed ID: 27004822
    [Abstract] [Full Text] [Related]

  • 20. Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.
    Baracco Y, Rodriguez Furlán LT, Campderrós ME.
    Food Sci Technol Int; 2017 Apr 30; 23(3):245-253. PubMed ID: 27956651
    [Abstract] [Full Text] [Related]

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