Gels as fat replacers in bakery products: a review-Reference-Cited by-同舟云学术

Gels as fat replacers in bakery products: a review

Published:2021-01-07 Issue: Volume: Page:1-14
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Gutiérrez-Luna Katherine¹^ORCID,Astiasarán Iciar¹^ORCID,Ansorena Diana¹^ORCID

Affiliation:

1. Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA – Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain

Funder

PIUNA

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1869693

Reference92 articles.

1. Hydrogel: Preparation, characterization, and applications: A review

2. 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

3. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

4. 2012: No trans fatty acids in Spanish bakery products

5. Oleogel: A promising base for transdermal formulations

Cited by 46 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. Pulsed electric field-assisted extraction techniques for obtaining vegetable oils and essential oils: Recent progress and opportunities for the food industry;Separation and Purification Technology;2025-02

2. Preparation of soybean protein isolate–ester emulsifier oleogels and comparative study of their structure and properties;Food Chemistry;2024-12

3. Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality;Food Hydrocolloids;2024-12

4. Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins;Food Chemistry: X;2024-10

5. Study on emulsion-filled gels with oxidation stability: Structure, rheology, and baking applications;Journal of Molecular Liquids;2024-10