Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review-Reference-Cited by-同舟云学术

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

Published:2020-10-01 Issue:3 Volume:62 Page:640-655
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:

Paglarini Camila de Souza¹^ORCID,Vidal Vitor Andre Silva¹^ORCID,Martini Silvana²^ORCID,Cunha Rosiane Lopes³^ORCID,Pollonio Marise Aparecida Rodrigues¹^ORCID

Affiliation:

1. Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil

2. Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, Utah, USA

3. Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1825322

Reference141 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

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

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. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

5. Cold-Set Globular Protein Gels: Interactions, Structure and Rheology as a Function of Protein Concentration

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