Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

被引：0
|
作者：
T. Pintado
A. M. Herrero
F. Jiménez-Colmenero
C. Ruiz-Capillas
机构：
[1] Institute of Food Science,
[2] Technology and Nutrition (ICTAN-CSIC),undefined
来源：
Journal of Food Science and Technology | 2016年 / 53卷
关键词：
Oat emulsion gel; Oil-free oat gel; Alginate; Gelatin; Olive oil;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：4336 / 4347
页数：11
相关论文
共 50 条
  • [1] Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications
    Pintado, T.
    Herrero, A. M.
    Jimenez-Colmenero, F.
    Ruiz-Capillas, C.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (12): : 4336 - 4347
  • [2] Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
    Niu, Jingxian
    Li, Xiaojing
    Mcclements, David Julian
    Ji, Hangyan
    Jin, Zhengyu
    Qiu, Chao
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 305
  • [3] Functional emulsion gels as pork back fat replacers in Bologna sausage
    Paglarini, Camila de Souza
    Furtado, Guilherme de Figueiredo
    Honorio, Alice Raissa
    Mokarze, Leticia
    da Silva Vidal, Vitor Andre
    Badan Ribeiro, Ana Paula
    Cunha, Rosiane Lopes
    Rodrigues Pollonio, Marise Aparecida
    FOOD STRUCTURE-NETHERLANDS, 2019, 20
  • [4] Recent Advances in the Application of Emulsion Gels as Fat Replacers in Meat Products
    Feng, Yangyang
    Xu, Jingxin
    Yu, Dong
    Kong, Baohua
    Liu, Qian
    Shipin Kexue/Food Science, 2019, 40 (21): : 236 - 242
  • [5] Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation
    Pintado, T.
    Herrero, A. M.
    Jimenez-Colmenero, F.
    Pasqualin Cavalheiro, C.
    Ruiz-Capillas, C.
    MEAT SCIENCE, 2018, 135 : 6 - 13
  • [6] Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
    Guo, Jiaxin
    Cui, Lujie
    Meng, Zong
    FOOD HYDROCOLLOIDS, 2023, 137
  • [7] Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products
    Asyrul-Izhar, Abu Bakar
    Bakar, Jamilah
    Sazili, Awis Qurni
    Goh, Yong Meng
    Ismail-Fitry, Mohammad Rashedi
    GELS, 2023, 9 (01)
  • [8] Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
    Fontes-Candia, Cynthia
    Martinez-Sanz, Marta
    Gomez-Cortes, Pilar
    Calvo, Maria Visitacion
    Verdu, Samuel
    Grau, Raul
    Lopez-Rubio, Amparo
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 180
  • [9] Fat replacers in food system: A focus on ingredients, fabrication methods, and applications in food products
    Fadillah, Ummul
    Dirpan, Andi
    Syarifuddin, Adiansyah
    FUTURE FOODS, 2024, 10
  • [10] Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties
    Sereti V.
    Kotsiou K.
    Biliaderis C.G.
    Moschakis T.
    Lazaridou A.
    Food Hydrocolloids, 2023, 145
12345