Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles-Reference-Cited by-同舟云学术

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Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

Published:2023-10 Issue: Volume:204 Page:109277
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Domínguez Rubén,dos Santos Bibiana Alves,Pateiro Mirian,Munekata Paulo E.S.,Campagnol Paulo Cezar Bastianello,Lorenzo José Manuel

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Elsevier BV

Subject

Food Science

Reference81 articles.

1. Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties;Alejandre;Meat Science,2019

2. Effect of potato starch hydrogel:glycerol monostearate oleogel ratio on the physico-rheological properties of bigels;Alves Barroso;Gels,2022

3. Incorporation of different physical forms of fat replacers in the production of low-fat/ reduced-fat meat products: Which is more practical?;Asyrul-Izhar;Food Reviews International.,2023

4. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers;Badar;Meat Science,2023

5. Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: Potential fat replacers in meat products;Bakar Asyrul-Izhar;Gels,2023

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects;ACS Food Science & Technology;2024-08-10

2. Replacing animal fats with plant-based lipids: challenges and opportunities;Current Opinion in Food Science;2024-08

3. Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectin;Food Science and Biotechnology;2024-05-13

4. Strategies for replacing saturated fat in meat products: A review;Theory and practice of meat processing;2024-01-11

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