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Journal Abstract Search

241 related items for PubMed ID: 33288174

  • 1. 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]

  • 2. 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]

  • 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. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL.
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [Abstract] [Full Text] [Related]

  • 6. Impact of replacing pork backfat with rapeseed oleosomes - Natural pre-emulsified oil - On technological properties of meat model systems.
    Bibat MAD, Ang MJ, Eun JB.
    Meat Sci; 2022 Apr; 186():108732. PubMed ID: 35026537
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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]

  • 9. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ.
    Meat Sci; 2009 Jun; 82(2):266-71. PubMed ID: 20416740
    [Abstract] [Full Text] [Related]

  • 10. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.
    Kang ZL, Xie JJ, Li YP, Song WJ, Ma HJ.
    Meat Sci; 2023 Apr; 198():109087. PubMed ID: 36628894
    [Abstract] [Full Text] [Related]

  • 11. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.
    Zhuang X, Han M, Kang ZL, Wang K, Bai Y, Xu XL, Zhou GH.
    Meat Sci; 2016 Mar; 113():107-15. PubMed ID: 26641280
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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]

  • 14. Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter.
    Zhao X, Guo R, Li X, Wang X, Zeng L, Wen X, Huang Q.
    Food Chem; 2023 May 30; 409():135337. PubMed ID: 36587514
    [Abstract] [Full Text] [Related]

  • 15. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure.
    Youssef MK, Barbut S.
    J Food Sci; 2010 Mar 30; 75(2):S108-14. PubMed ID: 20492255
    [Abstract] [Full Text] [Related]

  • 16. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
    Lee HJ, Jung EH, Lee SH, Kim JH, Lee JJ, Choi YI.
    Korean J Food Sci Anim Resour; 2015 Mar 30; 35(1):130-6. PubMed ID: 26761810
    [Abstract] [Full Text] [Related]

  • 17. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
    Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A.
    Biomolecules; 2022 Oct 03; 12(10):. PubMed ID: 36291625
    [Abstract] [Full Text] [Related]

  • 18. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Lee JW, Chung HJ, Kim CJ.
    Meat Sci; 2010 Jan 03; 84(1):212-8. PubMed ID: 20374777
    [Abstract] [Full Text] [Related]

  • 19. Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.
    Shao L, Bi J, Li X, Dai R.
    Int J Biol Macromol; 2023 Jun 01; 239():124299. PubMed ID: 37011742
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 83(6):1740-1747. PubMed ID: 29745986
    [Abstract] [Full Text] [Related]

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