Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter

Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

(2022) Jing‐jie Xie et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage

(2022) Yan Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel

(2022) Ruying Cai et al.   Foods

Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

(2022) Márcio Vargas-Ramella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fish oil on the gel properties and emulsifying stability of myofibrillar proteins: A comparative study of tilapia, hairtail and squid

(2022) Dan He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2022) Marie Anna Dominique Bibat et al.   MEAT SCIENCE

The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives

(2022) Bo Lyu et al.   Foods

Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement

(2022) Chenzhi Wang et al.   FOOD RESEARCH INTERNATIONAL

Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter

(2022) Yan‐ping Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers

(2022) Boyan Zheng et al.   FOOD CHEMISTRY

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

(2021) Camila de Souza Paglarini et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Future trends of processed meat products concerning perceived healthiness: A review

(2021) Iftikhar Hussain Badar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends

(2021) Xin Hong et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of NaCl and soy protein isolate on the physico‐chemical, water distribution and mobility in frankfurters

(2021) Zhuang‐Li Kang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Combination treatment of high‐pressure and CaCl 2 for the reduction of sodium content in chicken meat batters: Effects on physicochemical properties and sensory characteristics

(2021) Yu Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

(2021) Yan-ping Li et al.   MEAT SCIENCE

Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages

(2021) Berker Nacak et al.   MEAT SCIENCE

Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel

(2021) Jiao Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages

(2021) Mònica Toldrà et al.   MEAT SCIENCE

Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

(2021) Zhuang-Li Kang et al.   FOOD HYDROCOLLOIDS

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

(2020) Camila de Souza Paglarini et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment

(2020) Zeyu Peng et al.   FOOD CHEMISTRY

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy

(2020) Kun Yang et al.   FOOD CHEMISTRY

Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

(2020) Limei Wang et al.   FOOD HYDROCOLLOIDS

Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

(2020) Mirian dos Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter

(2020) Lele Shao et al.   FOOD RESEARCH INTERNATIONAL

Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties

(2020) Thamirys Lorranne Santos Lima et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters

(2020) Burcu Öztürk-Kerimoğlu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters

(2020) Zhuang-Li Kang et al.   LWT-FOOD SCIENCE AND 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

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

(2020) María López-Pedrouso et al.   Current Opinion in Food Science

Rapid and Non-Destructive Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI)

(2019) Shengmei Gai et al.   International Journal of Food Engineering

Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues

(2019) Yogesh Kumar   FOOD REVIEWS INTERNATIONAL

Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure

(2019) Yan‐ping Li et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

(2019) Ming-Ming Zhu et al.   Foods

Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: structuring camellia oil as a potential solid fat replacer

(2018) Shui-Zhong Luo et al.   FOOD CHEMISTRY

Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

(2018) Xiaoxi Wang et al.   MEAT SCIENCE

Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage

(2018) Xiangyu Liu et al.   JOURNAL OF FOOD ENGINEERING

Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

(2017) Siwen Xue et al.   Innovative Food Science & Emerging Technologies

Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier

(2017) Mangang Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A comprehensive characterisation of safflower oil for its potential applications as a bioactive food ingredient - A review

(2017) Nauman Khalid et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Carbohydrates as Fat Replacers

(2017) Xingyun Peng et al.   Annual Review of Food Science and Technology

Atheroprotective effects of conjugated linoleic acid

(2016) Robyn Bruen et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Development of low-fat sausages using basil seed gum (Ocimum bacilicumL.) and gelatin as a fat replacer

(2016) Chang Hoon Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study

(2016) Zhuang-Li Kang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment

(2015) F. A. Perrechil et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Fat Quality Influences the Obesogenic Effect of High Fat Diets

(2015) Raffaella Crescenzo et al.   Nutrients

Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders

(2012) L. Marchetti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

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