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Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil

Molecules (Basel, Switzerland), 2022-06, Vol.27 (12), p.3700

2022

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Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger

Meat science, 2016-02, Vol.112, p.69-76

2016

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Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels

Carbohydrate polymers, 2020-02, Vol.229, p.115468-115468, Article 115468

2020

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Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream

Carbohydrate polymers, 2021-02, Vol.254, p.117415, Article 117415

2021

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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, Vol.460 (Pt 1), p.140386, Article 140386

2024

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Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Journal of food science, 2018-06, Vol.83 (6), p.1740-1747

2018

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Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

Journal of the science of food and agriculture, 2021-01, Vol.101 (2), p.505-517

2021

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A novel and controllable method for simultaneous preparation of human milk fat substitutes (OPL, OPO and LPL): two-step enzymatic ethanolysis-esterification strategy

Food research international, 2023-01, Vol.163, p.112168-112168, Article 112168

2023

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Engineering the stereoisomeric structure of seed oil to mimic human milk fat

Proceedings of the National Academy of Sciences - PNAS, 2019-10, Vol.116 (42), p.20947-20952

2019

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O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality

Journal of the science of food and agriculture, 2020-01, Vol.100 (1), p.268-276

2020

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Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development

Critical reviews in food science and nutrition, 2024-07, Vol.64 (17), p.6055-6072

2024

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Edible oleogels based on high molecular weight oleogelators and its prospects in food applications

Critical reviews in food science and nutrition, 2024, Vol.64 (13), p.4432-4455

2024

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Lipid Composition Analysis of Milk Fats from Different Mammalian Species: Potential for Use as Human Milk Fat Substitutes

Journal of agricultural and food chemistry, 2013-07, Vol.61 (29), p.7070-7080

2013

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Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes

Food chemistry, 2024-08, Vol.448, p.139043-139043, Article 139043

2024

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Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages

Meat science, 2023-03, Vol.197, p.109086-109086, Article 109086

2023

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Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Journal of food science, 2019-09, Vol.84 (9), p.2549-2561

2019

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Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile

Meat science, 2016-05, Vol.115, p.9-15

2016

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Synthesis of human milk fat substitutes based on enzymatic preparation of low erucic acid acyl-donors from rapeseed oil

Food chemistry, 2022-09, Vol.387, p.132907-132907, Article 132907

2022

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Facile preparation of magnetic carbon nanotubes-immobilized lipase for highly efficient synthesis of 1,3-dioleoyl-2-palmitoylglycerol-rich human milk fat substitutes

Food chemistry, 2017-08, Vol.228, p.476-483

2017

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Preparation of Human Milk Fat Substitutes from Palm Stearin with Arachidonic and Docosahexaenoic Acid: Combination of Enzymatic and Physical Methods

Journal of agricultural and food chemistry, 2012-09, Vol.60 (37), p.9415-9423

2012

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Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation

Journal of food science, 2019-05, Vol.84 (5), p.971-979

2019

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Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

Molecules (Basel, Switzerland), 2022-04, Vol.27 (8), p.2397

2022

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The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

Journal of the science of food and agriculture, 2019-09, Vol.99 (12), p.5586-5593

2019

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Plant‐based fat substitutes with promising functional properties and health benefits

Journal of the American Oil Chemists' Society, 2024-11, Vol.101 (11), p.1183-1196

2024

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Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

Journal of the science of food and agriculture, 2021-08, Vol.101 (11), p.4464-4472

2021

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Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger

Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels

Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

A novel and controllable method for simultaneous preparation of human milk fat substitutes (OPL, OPO and LPL): two-step enzymatic ethanolysis-esterification strategy

Engineering the stereoisomeric structure of seed oil to mimic human milk fat

O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality

Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development

Edible oleogels based on high molecular weight oleogelators and its prospects in food applications

Lipid Composition Analysis of Milk Fats from Different Mammalian Species: Potential for Use as Human Milk Fat Substitutes

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes

Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile

Synthesis of human milk fat substitutes based on enzymatic preparation of low erucic acid acyl-donors from rapeseed oil

Facile preparation of magnetic carbon nanotubes-immobilized lipase for highly efficient synthesis of 1,3-dioleoyl-2-palmitoylglycerol-rich human milk fat substitutes

Preparation of Human Milk Fat Substitutes from Palm Stearin with Arachidonic and Docosahexaenoic Acid: Combination of Enzymatic and Physical Methods

Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation

Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

Plant‐based fat substitutes with promising functional properties and health benefits

Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

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