Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi-Reference-Cited by-同舟云学术

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Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi

Published:2024-10 Issue: Volume:23 Page:101635
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Gao Xia,Pei Zhisheng,Yi Xiangzhou,Zhang Xuan,He Dongxue,Feng Zilan,Xia Guanghua,Shen Xuanri

Funder

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

Reference40 articles.

1. L-arginine and L-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine;Bao;Food Chemistry,2022

2. Characterization of orange oil powders and oleogels fabricated from emulsion templates stabilized solely by a natural triterpene saponin;Chen;Journal of Agricultural and Food Chemistry,2019

3. Edible HIPE-gels and oleogels formed by synergistically combining natural triterpenoid saponin and citrus dietary fiber;Chen;Carbohydrate Polymers,2023

4. Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels;Espert;Food Hydrocolloids,2021

5. Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi;Fang;LWT- Food Science and Technology,2021

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