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Journal Abstract Search

253 related items for PubMed ID: 31943214

  • 1. 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; 85(2):421-431. PubMed ID: 31943214
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  • 2. 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
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  • 3. Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids.
    Dreher J, Weißmüller M, Herrmann K, Terjung N, Gibis M, Weiss J.
    Food Res Int; 2021 Jul 01; 145():110416. PubMed ID: 34112419
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  • 8. Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends.
    Wakui R, Kamigaki T, Nishino Y, Ito Y, Miyazawa A, Shiota M.
    J Oleo Sci; 2021 Apr 02; 70(4):479-490. PubMed ID: 33692235
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  • 9. 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 02; 160():107968. PubMed ID: 31675517
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  • 10. 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
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  • 11. Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris).
    Galvão AMMT, Costa GFD, Santos MD, Pollonio MAR, Hubinger MD.
    Meat Sci; 2024 Oct 15; 216():109589. PubMed ID: 38970934
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  • 15. In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin.
    Santiaguín-Padilla AJ, Peña-Ramos EA, Pérez-Gallardo A, Rascón-Chu A, González-Ávila M, González-Ríos H, González-Noriega JA, Islava-Lagarda T.
    J Food Sci; 2019 Jun 15; 84(6):1331-1339. PubMed ID: 31132153
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  • 17. 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
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  • 18. 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 15; 167():108162. PubMed ID: 32413691
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  • 19. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.
    Keenan DF, Resconi VC, Kerry JP, Hamill RM.
    Meat Sci; 2014 Mar 15; 96(3):1384-94. PubMed ID: 24361558
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