Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

(2022) Xueshen Zhu et al.   Foods

Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants

(2021) Qing Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

(2021) Asad Nawaz et al.   Foods

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

(2021) Zijian Zhi et al.   FOOD CHEMISTRY

Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization

(2020) Zhongyang Ren et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chitosan-based Pickering emulsions and their applications: A review

(2020) Asma Sharkawy et al.   CARBOHYDRATE POLYMERS

Partial fat replacement in liver pâté using canola oil organogel

(2020) Shai Barbut et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

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

Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability

(2019) Majid Atarian et al.   CARBOHYDRATE POLYMERS

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

(2019) Marta Alejandre et al.   FOOD RESEARCH INTERNATIONAL

Recent developments in Pickering emulsions for biomedical applications

(2019) Clarissa L.G. Harman et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Recent progress in the utilization of pea protein as an emulsifier for food applications

(2019) Travis G. Burger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pickering Emulsions for Food and Drinks

(2019) Brent S Murray   Current Opinion in Food Science

Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities

(2019) Kasturi Chattopadhyay et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors

(2019) Chi Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality

(2019) Yiran Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

(2019) Rosane Teresinha Heck et al.   MEAT SCIENCE

Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions

(2019) Xingzhong Zhang et al.   FOOD HYDROCOLLOIDS

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

High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications

(2018) Bo Jiao et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

(2018) Yanan Wang et al.   JOURNAL OF FOOD SCIENCE

Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation

(2018) Jovana Glusac et al.   FOOD RESEARCH INTERNATIONAL

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

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

(2018) Meng-Fan Li et al.   FOOD HYDROCOLLOIDS

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Fabrication methods of biopolymeric microgels and microgel-based hydrogels

(2017) Toktam Farjami et al.   FOOD HYDROCOLLOIDS

Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose

(2017) Hongyan Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of self-aggregated chitosan particles prepared with and without ultrasonication pretreatment as Pickering emulsifier

(2016) Kiang Wei Ho et al.   FOOD HYDROCOLLOIDS

Effects of regenerated cellulose emulsion on the quality of emulsified sausage

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

Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions

(2016) Peter Chivero 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

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

(2015) Lin Chen et al.   CyTA-Journal of Food

Depletion Stabilization in Nanoparticle–Polymer Suspensions: Multi-Length-Scale Analysis of Microstructure

(2015) Sunhyung Kim et al.   LANGMUIR

Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels

(2015) Wenjie Liu et al.   LWT-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

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

(2015) Lin Chen et al.   CyTA-Journal of Food

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

Freezing and freeze-drying of Pickering emulsions stabilized by starch granules

(2013) Ali Marefati et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix

(2012) M. Triki et al.   FOOD CONTROL

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

(2012) Jin-Mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simple, Reversible Emulsion System Switched by pH on the Basis of Chitosan without Any Hydrophobic Modification

(2012) Hao Liu et al.   LANGMUIR

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

(2012) C. Ruiz-Capillas et al.   MEAT SCIENCE

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

(2012) Ju-Hui Choe et al.   MEAT SCIENCE

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

Pickering emulsions stabilized by cellulose nanocrystals grafted with thermo-responsive polymer brushes

(2011) Justin O. Zoppe et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

(2011) Maryam Kargar et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Physical ageing of the contact line on colloidal particles at liquid interfaces

(2011) David M. Kaz et al.   NATURE MATERIALS

Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

(2010) M.K. Youssef et al.   JOURNAL OF FOOD SCIENCE

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

Comparison of solid particles, globular proteins and surfactants as emulsifiers

(2008) S. Tcholakova et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

(2007) Ester Cáceres et al.   MEAT SCIENCE