Novel strategy for developing healthy meat products replacing saturated fat with oleogels

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

(2020) Yalong Guo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

(2020) Marcio Vargas-Ramella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

(2020) Francisco Allan L. de Carvalho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

(2020) Daniel Granato et al.   Annual Review of Food Science and Technology

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

(2020) Julliane Carvalho Barros et al.   Foods

Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger

(2020) Leila Adili et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

(2020) Ashok R Patel et al.   Current Opinion in Food Science

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

(2019) Imkyung Oh et al.   FOOD RESEARCH INTERNATIONAL

Fucus vesiculosus extracts as natural antioxidants for improving the physicochemical properties and shelf life of pork patties formulated with oleogels

(2019) Rubén Agregán et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

(2019) Marta Alejandre et al.   FOOD RESEARCH INTERNATIONAL

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

(2019) Joaquín Gómez-Estaca et al.   Food and Bioprocess Technology

Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

(2019) B. M. Ferrer-González et al.   GRASAS Y ACEITES

Omega‐3 and Polyunsaturated Fatty Acids‐Enriched Hamburgers Using Sterol‐Based Oleogels

(2019) Artur J. Martins et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Using Canola Oil Organogels as Fat Replacement in Liver Pâté

(2019) Shai Barbut et al.   JOURNAL OF FOOD SCIENCE

Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

(2019) Daniel Franco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

(2019) Franco et al.   Foods

The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes

(2019) Joaquín Gómez-Estaca et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

(2018) Maryam Moghtadaei et al.   FOOD RESEARCH INTERNATIONAL

Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

(2018) Chi Diem Doan et al.   Innovative Food Science & Emerging Technologies

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

(2018) Taylor L. Wolfer et al.   MEAT SCIENCE

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques

(2018) Rosane Teresinha Heck et al.   MEAT SCIENCE

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

(2018) Suelem Lima da Silva et al.   MEAT SCIENCE

Organogels use in meat processing – Effects of fat/oil type and heating rate

(2018) S. Barbut et al.   MEAT SCIENCE

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary

(2018) Rosane Teresinha Heck et al.   MEAT SCIENCE

Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

(2018) Joaquín Gómez-Estaca et al.   FOOD HYDROCOLLOIDS

Influence of fat structure on the mechanical properties of commercial pate products

(2017) Brian E. Tiensa et al.   FOOD RESEARCH INTERNATIONAL

Advances in edible oleogel technologies – A decade in review

(2017) A. Singh et al.   FOOD RESEARCH INTERNATIONAL

Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage

(2017) Rubén Domínguez et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

(2017) Rosane Teresinha Heck et al.   MEAT SCIENCE

Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages

(2017) Dimitrios Kouzounis et al.   MEAT SCIENCE

Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters

(2016) S. Barbut et al.   JOURNAL OF FOOD SCIENCE

Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages

(2016) E. Panagiotopoulou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential use of organogels to replace animal fat in comminuted meat products

(2016) S. Barbut et al.   MEAT SCIENCE

Quality effects of using organogels in breakfast sausage

(2016) S. Barbut et al.   MEAT SCIENCE

Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

(2016) M. Davidovich-Pinhas et al.   Annual Review of Food Science and Technology

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

(2015) Francisco Jimenez-Colmenero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

(2012) Alexander K. Zetzl et al.   Food & Function