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Journal Abstract Search

179 related items for PubMed ID: 37473714

  • 1. Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat.
    Rezaee M, Aider M.
    Meat Sci; 2023 Oct; 204():109283. PubMed ID: 37473714
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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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  • 5. 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 01; 117():187-95. PubMed ID: 26995773
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  • 6. 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
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  • 8. 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 01; 176():108464. PubMed ID: 33618129
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  • 12. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions.
    Rather SA, Masoodi FA, Akhter R, Rather JA, Gani A, Wani SM, Malik AH.
    J Food Sci Technol; 2016 Jun 01; 53(6):2876-86. PubMed ID: 27478244
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  • 13. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.
    Li C, Xie W, Zhang X, Liu J, Zhang M, Shao JH.
    Meat Sci; 2023 Mar 01; 197():109086. PubMed ID: 36580792
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  • 14. Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers.
    Zheng B, Li X, Hao J, Xu D.
    Food Chem; 2023 Feb 15; 402():134080. PubMed ID: 36137383
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  • 15. Palm-based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine-like reduced fat spread as fat replacer.
    Bernice QQL, Chong WT, Thilakarathna RCN, Tong SC, Tang TK, Phuah ET, Lee YY.
    J Food Sci; 2024 Aug 15; 89(8):5031-5046. PubMed ID: 38992871
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  • 16. 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
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  • 20. Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems.
    Kim TK, Hyeock Lee M, In Yong H, Won Jang H, Jung S, Choi YS.
    Food Chem; 2021 Jun 01; 346():128930. PubMed ID: 33460962
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