Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake-Reference-Cited by-同舟云学术

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Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake

Published:2023-01 Issue: Volume:173 Page:114267
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Yu,Huang Yizhen,Wang Yue,Zhong Jian,Li Shengjie,Zhu Beiwei,Dong Xiuping^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Effect of pectins on the gelling properties of surimi from silver carp;Barrera;Food Hydrocolloids,2002

2. Reducing the fat content in ground beef without sacrificing quality: A review;Brewer;Meat Science,2012

3. Approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI;Cheng;Drying Technology,2018

4. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue;Chen;Meat Science,2021

5. The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods;Chen;Journal of Food Engineering,2008

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1. Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein;Food Chemistry;2024-12

2. Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibility;International Journal of Biological Macromolecules;2024-11

3. Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor;Trends in Food Science & Technology;2024-10

4. Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi;Food Chemistry: X;2024-10

5. Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels;Food Chemistry;2024-10

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