Impact of replacing pork backfat with rapeseed oleosomes – Natural pre-emulsified oil – On technological properties of meat model systems

Physical Properties and Salt Release of Potato Starch-based Emulsion Gels with OSA Starch-Stabilized Oil Droplets

(2021) Yanhui Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds

(2020) María Juliana Romero-Guzmán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability

(2020) Simone De Chirico et al.   FOOD CHEMISTRY

Structure and tribology of κ-carrageenan gels filled with natural oil bodies

(2020) Nan Yang et al.   FOOD HYDROCOLLOIDS

Aggregation behavior of solubilized meat - Potato protein mixtures

(2020) Sandra Ebert et al.   FOOD HYDROCOLLOIDS

Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products

(2020) Rubén Domínguez et al.   Current Opinion in Food Science

Recent advances in the composition, extraction and food applications of plant-derived oleosomes

(2020) Abdullah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems

(2020) Tae-Kyung Kim et al.   FOOD CHEMISTRY

Structure and functions of oleosomes (oil bodies)

(2019) Constantinos V. Nikiforidis   ADVANCES IN COLLOID AND INTERFACE SCIENCE

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7

(2019) Maria Juliana Romero-Guzmán et al.   FOOD CHEMISTRY

Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters

(2019) Yichun Chen et al.   MEAT SCIENCE

Efficient single-step rapeseed oleosome extraction using twin-screw press

(2019) M.J. Romero-Guzmán et al.   JOURNAL OF FOOD ENGINEERING

Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media

(2018) Simone De Chirico et al.   FOOD CHEMISTRY

Functional emulsion gels with potential application in meat products

(2018) Camila de Souza Paglarini et al.   JOURNAL OF FOOD ENGINEERING

Zeta Potential of Food Matrices

(2018) C. Cano-Sarmiento et al.   Food Engineering Reviews

The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies

(2018) Farah Zaaboul et al.   FOOD CHEMISTRY

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

(2017) Daniele Asioli et al.   FOOD RESEARCH INTERNATIONAL

Effects of regenerated cellulose emulsion on the quality of emulsified sausage

(2016) Hong-yan Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

(2016) Xinbo Zhuang et al.   MEAT SCIENCE

Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

(2015) Lorena Salcedo-Sandoval et al.   FOOD CHEMISTRY

High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies

(2015) Constantinos V. Nikiforidis et al.   FOOD HYDROCOLLOIDS

Physico chemical, microstructural and sensory characteristics of low-fat meat emulsion containing aloe gel as potential fat replacer

(2015) Yogesh Kumar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

(2015) Marilyn Rayner   Current Opinion in Food Science

Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies

(2014) Constantinos V. Nikiforidis et al.   RSC Advances

Food Sources of Saturated Fat and the Association With Mortality: A Meta-Analysis

(2013) Therese A. O’Sullivan et al.   AMERICAN JOURNAL OF PUBLIC HEALTH

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

(2013) S. Cofrades et al.   FOOD CHEMISTRY

Stabilization of Fish Oil-in-Water Emulsions with Oleosin Extracted from Canola Meal

(2013) Chakra Wijesundera et al.   JOURNAL OF FOOD SCIENCE

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

(2013) Yun-Sang Choi et al.   MEAT SCIENCE

Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans

(2011) Bingcan Chen et al.   FOOD CHEMISTRY

Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure

(2011) Mohamed K. Youssef et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Efficient Emulsification of Viscous Oils at High Drop Volume Fraction

(2011) Slavka Tcholakova et al.   LANGMUIR

Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

(2011) D. Álvarez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding of the influence of composition, structure and texture on salty perception in model dairy products

(2010) Maud Panouillé et al.   FOOD HYDROCOLLOIDS

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

(2010) F. Jiménez-Colmenero et al.   FOOD RESEARCH INTERNATIONAL

Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium

(2010) Yeming Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage

(2010) Ling-Zhi Cheong et al.   MEAT SCIENCE

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

(2010) M.K. Youssef et al.   MEAT SCIENCE

Mechanisms of lipid oxidation in food dispersions

(2010) Thaddao Waraho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

(2009) M.K. Youssef et al.   MEAT SCIENCE

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

(2009) Yun-Sang Choi et al.   MEAT SCIENCE