Related references
Note: Only part of the references are listed.Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
Camila de Souza Paglarini et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties
Irene Munoz-Gonzalez et al.
FOOD CHEMISTRY (2021)
Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach
Tatiana Pintado et al.
FOOD CHEMISTRY (2021)
Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
Raquel Lucas-Gonzalez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties
Marta Alejandre et al.
MEAT SCIENCE (2019)
Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages
Marija Glisic et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties
A. M. Herrero et al.
FOOD HYDROCOLLOIDS (2018)
Functional emulsion gels with potential application in meat products
Camila de Souza Paglarini et al.
JOURNAL OF FOOD ENGINEERING (2018)
Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation
T. Pintado et al.
MEAT SCIENCE (2018)
Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage
Xiaoxi Wang et al.
MEAT SCIENCE (2018)
Development of low-fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer
Chang Hoon Lee et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters
T. Pintado et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2016)
Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages
Marta Alejandre et al.
MEAT SCIENCE (2016)
Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
T. Pintado et al.
FOOD CHEMISTRY (2015)
Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products
Francisco Jimenez-Colmenero et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Polysaccharide gels as oil bulking agents: Technological and structural properties
A. M. Herrero et al.
FOOD HYDROCOLLOIDS (2014)
Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers
A. M. Herrero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study
C. Ruiz-Capillas et al.
FOOD CHEMISTRY (2013)
Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage
F. Jimenez-Colmenero et al.
FOOD HYDROCOLLOIDS (2013)
Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages
Francisco Jimenez-Colmenero et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Food Gels: Gelling Process and New Applications
Soumya Banerjee et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
Eric Dickinson
FOOD HYDROCOLLOIDS (2012)
Hydrocolloids as thickening and gelling agents in food: a critical review
Dipjyoti Saha et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2010)