Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review-Reference-Cited by-同舟云学术

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Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

Published:2022-05-11 Issue:5 Volume:2 Page:751-762
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Rezaee Mahsa¹²,Aider Mohammed²³^ORCID

Affiliation:

1. Department of Food Science, Université Laval, Quebec, Quebec G1V 0A6, Canada

2. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V 0A6, Canada

3. Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Quebec G1V 0A6, Canada

Funder

Minist?re de l'Agriculture, des P?cheries et de l'Alimentation

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00031

Reference83 articles.

1. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

2. Barbut, S. Saturated Fat Reduction in Processed Meat Products; Elsevier, 2011; pp 210–233.

3. Potential application of lipid organogels for food industry

4. Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective

5. Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

Cited by 1 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. Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat;Meat Science;2023-10

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