Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products
Authors
Keywords
Fats, Meat, Oat, Collagens, Pork, Carbohydrates, High pressure, Gels
Journal
PLoS One
Volume 15, Issue 5, Pages e0233447
Publisher
Public Library of Science (PLoS)
Online
2020-05-23
DOI
10.1371/journal.pone.0233447
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Adsorption activity of coconut (Cocos nucifera L.) cake dietary fibers: effect of acidic treatment, cellulase hydrolysis, particle size and pH
- (2018) Yajun Zheng et al. RSC Advances
- Relation between gel stiffness and water holding for coarse and fine-stranded protein gels
- (2016) V. Urbonaite et al. FOOD HYDROCOLLOIDS
- Permeability of gels is set by the impulse applied on the gel
- (2015) V. Urbonaite et al. FOOD HYDROCOLLOIDS
- Textural and waterbinding behaviors of β-lactoglobulin-xanthan gum electrostatic hydrogels in relation to their microstructure
- (2015) Xuan T. Le et al. FOOD HYDROCOLLOIDS
- Quality evaluation of low-fat ground beef prepared with wheat-based protein
- (2015) P. Singh et al. MEAT SCIENCE
- Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel
- (2014) Ying-Ying Zhao et al. FOOD RESEARCH INTERNATIONAL
- Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition
- (2014) Yolanda Brummer et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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
- (2013) Derek F. Keenan et al. MEAT SCIENCE
- The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran
- (2013) Karin Petersson et al. MEAT SCIENCE
- The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease
- (2012) Mario Kratz et al. EUROPEAN JOURNAL OF NUTRITION
- Gelation of gellan – A review
- (2012) Edwin R. Morris et al. FOOD HYDROCOLLOIDS
- Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage
- (2012) M. Triki et al. MEAT SCIENCE
- Konjac gel fat analogue for use in meat products: Comparison with pork fats
- (2011) F. Jiménez-Colmenero et al. FOOD HYDROCOLLOIDS
- Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent
- (2011) Mehrdad Mohammadi et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Self-assembling peptide–polysaccharide hybrid hydrogel as a potential carrier for drug delivery
- (2011) Renliang Huang et al. Soft Matter
- Ultra high pressure (UHP)-assisted hydroxypropylation of corn starch
- (2010) Hyun-Seok Kim et al. CARBOHYDRATE POLYMERS
- Red meat consumption: An overview of the risks and benefits
- (2009) Alison J. McAfee et al. MEAT SCIENCE
- Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties
- (2008) M.P. Piñero et al. MEAT SCIENCE
- Meat products in the past, today and in the future
- (2007) Frank Vandendriessche MEAT SCIENCE
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started