The effect of preparation temperature and composition on bigel performance as fat replacers-Reference-Cited by-同舟云学术

The effect of preparation temperature and composition on bigel performance as fat replacers

Published:2023 Issue:8 Volume:14 Page:3838-3848
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Vershkov Bela¹^ORCID,Davidovich-Pinhas Maya¹²^ORCID

Affiliation:

1. Faculty of Biotechnology and Food Engineering, Technion – Israel Institute of Technology, Haifa, 3200003, Israel

2. Russell-Berrie Nanotechnology Institute, Technion – Israel Institute of Technology, Haifa, 3200003, Israel

Abstract

Consumer awareness of the deleterious effect of saturated fat motivates to find new fat alternatives. Bigels, hybrids of hydrogels and oleogels, are an attractive option for formulating oil-based fat mimetics, particularly lamination fats.

Funder

Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology

Volkswagen Foundation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00002H

Reference69 articles.

1. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review

2. Challenges related to the application of high and lowtransmargarine in puff pastry production

3. Puff pastry and trends in fat reduction: an update

4. Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

5. The Contribution of Modern Margarine and Fat Spreads to Dietary Fat Intake

Cited by 6 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. Fabrication of beeswax/plant sterol ester-gelatin/whey protein isolate bigels with dual gelation effects as substitutes for traditional solid fats;Food Hydrocolloids;2024-12

2. Phase inversion of bigels tuned by the concentration of soy protein isolate in the binary hydrogel matrix;Food Hydrocolloids;2024-10

3. Bigels a versatile gel composite for tailored application in food industries: A review;Food Structure;2024-07

4. Bigels as novel carriers of bioactive compounds: Applications and research trends;Food Hydrocolloids;2024-02

5. Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages;Meat Science;2024-02