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278 related items for PubMed ID: 31429478

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

  • 2. Quality effects of using organogels in breakfast sausage.
    Barbut S, Wood J, Marangoni A.
    Meat Sci; 2016 Dec; 122():84-89. PubMed ID: 27501232
    [Abstract] [Full Text] [Related]

  • 3. 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; 122():129-136. PubMed ID: 31229064
    [Abstract] [Full Text] [Related]

  • 4. Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami.
    Woern C, Marangoni AG, Weiss J, Barbut S.
    Food Res Int; 2021 Sep; 147():110431. PubMed ID: 34399448
    [Abstract] [Full Text] [Related]

  • 5. Potential use of organogels to replace animal fat in comminuted meat products.
    Barbut S, Wood J, Marangoni A.
    Meat Sci; 2016 Dec; 122():155-162. PubMed ID: 27552678
    [Abstract] [Full Text] [Related]

  • 6. Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters.
    Barbut S, Wood J, Marangoni AG.
    J Food Sci; 2016 Sep; 81(9):C2183-8. PubMed ID: 27514694
    [Abstract] [Full Text] [Related]

  • 7. Organogels use in meat processing - Effects of fat/oil type and heating rate.
    Barbut S, Marangoni A.
    Meat Sci; 2019 Mar; 149():9-13. PubMed ID: 30448475
    [Abstract] [Full Text] [Related]

  • 8. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.
    Shao L, Bi J, Dai R, Li X.
    Food Res Int; 2020 Dec; 138(Pt B):109788. PubMed ID: 33288174
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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; 18(4):413-21. PubMed ID: 22773543
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation.
    Hong S, Jo S, Kim MJ, Park S, Lee S, Lee J, Lee J.
    J Food Sci; 2019 May 01; 84(5):971-979. PubMed ID: 30990890
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 160():107968. PubMed ID: 31675517
    [Abstract] [Full Text] [Related]

  • 14. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.
    Agregán R, Franco D, Carballo J, Tomasevic I, Barba FJ, Gómez B, Muchenje V, Lorenzo JM.
    Food Res Int; 2018 Oct 01; 112():400-411. PubMed ID: 30131152
    [Abstract] [Full Text] [Related]

  • 15. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.
    Latoch A, Glibowski P, Libera J.
    Acta Sci Pol Technol Aliment; 2016 Oct 01; 15(3):311-320. PubMed ID: 28071030
    [Abstract] [Full Text] [Related]

  • 16. Influence of fat structure on the mechanical properties of commercial pate products.
    Tiensa BE, Barbut S, Marangoni AG.
    Food Res Int; 2017 Oct 01; 100(Pt 1):558-565. PubMed ID: 28873721
    [Abstract] [Full Text] [Related]

  • 17. Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2012 Sep 01; 92(1):44-52. PubMed ID: 22542074
    [Abstract] [Full Text] [Related]

  • 18. 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 01; 104(9):5368-5380. PubMed ID: 38329620
    [Abstract] [Full Text] [Related]

  • 19. Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés.
    Ramírez-Carrasco P, Paredes-Toledo J, Romero-Hasler P, Soto-Bustamante E, Díaz-Calderón P, Robert P, Giménez B.
    Antioxidants (Basel); 2020 Aug 11; 9(8):. PubMed ID: 32796756
    [Abstract] [Full Text] [Related]

  • 20. 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 11; 85(2):421-431. PubMed ID: 31943214
    [Abstract] [Full Text] [Related]

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