Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions

Published:2016-10-11 Issue:7 Volume:97 Page:2075-2083
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Öztürk Burcu¹,Urgu Müge¹,Serdaroğlu Meltem¹

Affiliation:

1. Ege University, Engineering Faculty; Food Engineering Department; 35100 Bornova İzmir Turkey

Funder

The Scientific and Technological Research Council of Turkey (TÜBİTAK)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference41 articles.

1. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters;Benichou;Adv Colloid Interface Sci,2004

2. W/O/W double emulsions stabilized with WPI-polysaccharide complexes;Benichou;Colloids Surf A,2007

3. Double emulsions stabilized by food biopolymers;Dickinson;Food Biophys,2011

4. Multiple emulsions for food use;Muschiolik;Curr Opin Colloid Interface Sci,2007

5. Emulsion-based delivery systems for lipophilic bioactive components;McClements;JFS-R: Concise Rev/Hypoth Food Sci,2007

Cited by 30 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. Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods;Food and Bioprocess Technology;2024-08-21

2. Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance;Food Chemistry;2024-07

3. Starch based fat replacers in food system: Modification, structured design, and application;Food Bioscience;2024-06

4. Valorization of Melissa Pomegranate Peels and Seeds Waste to Obtain Extracts for Increasing the Shelf-Life of Chicken Patties During Cold Storage;Waste and Biomass Valorization;2024-04-01

5. Partial replacement of saturated fats in liver pâté by an olive oil‐in‐water emulsion containing β‐glucan shows no compromise in sensory and storage oxidation of lipids and protein;Journal of the Science of Food and Agriculture;2024-02-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3