Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-02-23
DOI
10.1007/s00217-020-03457-4
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Ultrasound: A new approach to reduce phosphate content of meat emulsions
- (2019) Mariana Basso Pinton et al. MEAT SCIENCE
- Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio
- (2019) Fataneh Behrouzain et al. CARBOHYDRATE POLYMERS
- Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel
- (2018) Jing Yao et al. FOOD CHEMISTRY
- Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties
- (2018) A.M. Herrero et al. FOOD HYDROCOLLOIDS
- Proteins for the future: A soft matter approach to link basic knowledge and innovative applications
- (2018) Adeline Boire et al. Innovative Food Science & Emerging Technologies
- Functional emulsion gels with potential application in meat products
- (2018) Camila de Souza Paglarini et al. JOURNAL OF FOOD ENGINEERING
- Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation
- (2018) T. Pintado et al. MEAT SCIENCE
- Unravelling the secret of seed-based gels in water: the nanoscale 3D network formation
- (2018) Malick Samateh et al. Scientific Reports
- Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers
- (2018) María Freire et al. FOOD RESEARCH INTERNATIONAL
- Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study
- (2018) Hoda Khalesi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Fractionation and structural characterization of six purified rhamnogalacturonans type I from flaxseed mucilage
- (2017) Redouan Elboutachfaiti et al. FOOD HYDROCOLLOIDS
- Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system
- (2017) Minyi Han et al. MEAT SCIENCE
- Molecular and functional characteristics of purified gum from Australian chia seeds
- (2016) Yakindra Prasad Timilsena et al. CARBOHYDRATE POLYMERS
- Stability of oil-in-water (O/W) emulsions with chia ( Salvia hispanica L.) mucilage
- (2016) Marianela I. Capitani et al. FOOD HYDROCOLLOIDS
- Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
- (2015) T. Pintado et al. FOOD CHEMISTRY
- Effect of fat hardness on large deformation rheology of emulsion-filled gels
- (2015) Laura Oliver et al. FOOD HYDROCOLLOIDS
- Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface
- (2015) G. Avila-de la Rosa et al. FOOD HYDROCOLLOIDS
- Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
- (2015) M.I. Capitani et al. JOURNAL OF FOOD ENGINEERING
- Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
- (2015) Mária Herminia Ferrari Felisberto et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Gelling Properties of Chia Seed and Flour
- (2014) Ranil Coorey et al. JOURNAL OF FOOD SCIENCE
- Development and assessment of healthy properties of meat and meat products designed as functional foods
- (2013) Begoña Olmedilla-Alonso et al. MEAT SCIENCE
- Development of gelled emulsions with improved oxidative and pH stability
- (2012) A.C.K. Sato et al. FOOD HYDROCOLLOIDS
- Stabilising emulsion-based colloidal structures with mixed food ingredients
- (2012) Eric Dickinson JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
- (2012) Valerie Schuh et al. MEAT SCIENCE
- Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
- (2011) Eric Dickinson FOOD HYDROCOLLOIDS
- Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels
- (2010) Aniket R. Abhyankar et al. FOOD HYDROCOLLOIDS
- Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy
- (2010) A.M. Herrero et al. FOOD HYDROCOLLOIDS
- Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage
- (2010) Helena M. Moreno et al. Innovative Food Science & Emerging Technologies
- MECHANICAL PROPERTIES OF COLLAGEN FIBER AND POWDER GELS
- (2010) G.J. MAXIMO et al. JOURNAL OF TEXTURE STUDIES
- Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum
- (2009) Emine Alben Erçelebi et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of heat treatment on milk protein functionality at emulsion interfaces. A review
- (2009) Vassilios Raikos FOOD HYDROCOLLOIDS
- Whey and whey proteins—From ‘gutter-to-gold’
- (2008) Geoffrey W. Smithers INTERNATIONAL DAIRY JOURNAL
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started