Oleogels for the development of healthy meat products: A review

Author:

Manzoor ShaziyaORCID,Masoodi F.A.,Rashid Rubiya,Naqash Farah,Ahmad Mudasir

Publisher

Elsevier BV

Subject

Food Science

Reference77 articles.

1. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid : Its application in cake and beef burger;Adili;LWT - Food Science and Technology,2020

2. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification;Afshari;LWT - Food Science and Technology,2017

3. Agregán, R., Barba, F. J., Gavahian, M., Franco, D., Khaneghah, M., Carballo, J., Ferreira, I. C. F. R., Barretto, S., & Lorenzo, J. M. (2019). Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels. April. doi:10.1002/jsfa.9694.

4. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters;Alejandre;Food Research International,2019

5. Preparation and characterization of carnauba wax /adipic acid oleogel : A new reinforced oleogel for application in cake and beef burger;Aliasl;Food Chemistry,2020

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