https://orcid.org/0000-0002-2688-5893
Citations (49)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (4)
Jinsong Wu, Xiangpeng Han, Meizhi Ye, Yao Li, Xi Wang & Qingping Zhong. (2023) Exopolysaccharides synthesized by lactic acid bacteria: biosynthesis pathway, structure-function relationship, structural modification and applicability. Critical Reviews in Food Science and Nutrition 63:24, pages 7043-7064.
Read now
Read now
Zongyuan Han, Shucheng Liu, Jinxuan Cao, Xiqing Yue & Jun-Hua Shao. (2023) A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
Read now
Read now
Abu Bakar Asyrul-Izhar, Jamilah Bakar, Awis Qurni Sazili, Goh Yong Meng & Mohammad Rashedi Ismail-Fitry. (2022) Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?. Food Reviews International 0:0, pages 1-33.
Read now
Read now
XiaoTong Cui, Ahmed. S. M. Saleh, Shu Yang, Na Wang, Peng Wang, Minpeng Zhu & Zhigang Xiao. (2022) Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges. Food Reviews International 0:0, pages 1-22.
Read now
Read now
Articles from other publishers (45)
María Ángeles Stegmayer, Noelí Sirini, Laureano Sebastián Frizzo, Juana Fernández-López, José Ángel Pérez Álvarez, Marcelo Raúl Rosmini & Lorena Paola Soto. 2024. Strategies to Improve the Quality of Foods. Strategies to Improve the Quality of Foods
171
201
.
Vivian Feddern, Eduardo Huber, Vanessa Biasi & Vicky Lilge Kawski. 2024. Functional Meat Products. Functional Meat Products
81
94
.
Xiaoge Zhang, Tiehua Zhang, Siyao Li, Ru Zhao, Shuyi Li & Cuina Wang. (2023) Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization. International Journal of Biological Macromolecules 253, pages 126641.
Crossref
Crossref
Sima Tahmouzi, Heidar Meftahizadeh, Saba Eyshi, Amin Mahmoudzadeh, Behnam Alizadeh, Neda Mollakhalili‐Meybodi & Mehrnaz Hatami. (2023)
Application of guar (
Cyamopsis tetragonoloba
L.) gum in food technologies: A review of properties and mechanisms of action
. Food Science & Nutrition 11:9, pages 4869-4897.
Crossref
Crossref
Sandra S. Q. Rodrigues, Lia Vasconcelos, Ana Leite, Iasmin Ferreira, Etelvina Pereira & Alfredo Teixeira. (2023) Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites. Foods 12:15, pages 2962.
Crossref
Crossref
Elena S. Inguglia, Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan & Ruth M. Hamill. (2023) Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives. Foods 12:10, pages 2062.
Crossref
Crossref
Sol-Hee Lee & Hack-Youn Kim. (2023) Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis. Foods 12:10, pages 1974.
Crossref
Crossref
Yogesh Kumar, Akhoon Asrar Bashir & Poonam Choudhary. 2023. Fat Mimetics for Food Applications. Fat Mimetics for Food Applications
313
342
.
Yan Li, Zhiqiang Xu, Jingxin Sun & Yinglian Zhu. (2023) Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models. Food Hydrocolloids 139, pages 108572.
Crossref
Crossref
Zhuang-Li Kang, Jing-jie Xie, Yan-ping Li, Wan-jie Song & Han-Jun Ma. (2023) Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter. Meat Science 198, pages 109087.
Crossref
Crossref
Imane Bourouis, Zhihua Pang & Xinqi Liu. (2023) Recent advances on uses of protein and/or polysaccharide as fat replacers: Textural and tribological perspectives: A review. Journal of Agriculture and Food Research 11, pages 100519.
Crossref
Crossref
Majid Nooshkam, Mehdi Varidi & Fatemeh Alkobeisi. (2023) Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream. Food Hydrocolloids 135, pages 108206.
Crossref
Crossref
Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda & Mohammad Rashedi Ismail-Fitry. (2023) Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion. Foods 12:3, pages 597.
Crossref
Crossref
Alyne Alves Nunes OLIVEIRA, Jonas de Toledo GUIMARÃES, Angela Aparecida Lemos FURTADO & Eliana de Fátima Marques de MESQUITA. (2023) Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.). Food Science and Technology 43.
Crossref
Crossref
B.M. Bohrer, M. Izadifar & S. Barbut. (2023) Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters. Meat Science 195, pages 109011.
Crossref
Crossref
Hadi Hashemi, Mohammad Hadi Eskandari & Seyed Mohammad Hashem Hosseini. (2023) A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion. Current Research in Food Science 7, pages 100644.
Crossref
Crossref
Paulo Cezar Bastianello Campagnol, José Manuel Lorenzo, Alfredo Teixeira, Eva María Santos, Silvina Cecilia Andrés, Bibiana Alves Dos Santos, Mariana Basso Pinton, Yasmim Sena Vaz Leães & Alexandre José Cichoski. 2023. Meat and Meat Replacements. Meat and Meat Replacements
111
144
.
D. Subhasri, J.A. Moses & C. Anandharamakrishnan. 2023. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
17
39
.
Ryszard Rezler. (2022) The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions. Polysaccharides 3:4, pages 804-817.
Crossref
Crossref
Lu Huang, Di Zhao, Yong Wang, He Li, Haochun Zhou & Xinqi Liu. (2022) Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes. Food Chemistry: X 16, pages 100508.
Crossref
Crossref
Shichen Zhu, Hao Zhu, Siyao Xu, Shuangbao Lv, Shulai Liu, Yuting Ding & Xuxia Zhou. (2022) Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 5225-5242.
Crossref
Crossref
Mingfei Huang, Taha Mehany, Wenfeng Xie, Xinran Liu, Shuntang Guo & Xingyun Peng. (2022) Use of food carbohydrates towards the innovation of plant-based meat analogs. Trends in Food Science & Technology 129, pages 155-163.
Crossref
Crossref
Iasmin Ferreira, Lia Vasconcelos, Ana Leite, Carmen Botella-Martínez, Etelvina Pereira, Javier Mateo, Seyedalireza Kasaiyan & Alfredo Teixeira. (2022) Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality. Biomolecules 12:10, pages 1416.
Crossref
Crossref
Atka Afzal, Farhan Saeed, Muhammad Afzaal, Abid A. Maan, Ali Ikram, Muzzamal Hussain, Ifrah Usman, Yasir Abbas Shah & Waqas Anjum. (2022) The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview. Journal of Food Processing and Preservation 46:10.
Crossref
Crossref
Rajnibhas Sukeaw Samakradhamrongthai, Sakornphop Maneechot, Prasert Wangpankhajorn, Taruedee Jannu & Gerry Renaldi. (2022) Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties. Food Chemistry Advances 1, pages 100058.
Crossref
Crossref
S. Moirangthem, S. K. Laskar, A. Das, S. Upadhyay, R. A. Hazarika, J. D. Mahanta & H. M. Sangtam. (2022) Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages. Animal Bioscience 35:8, pages 1250-1257.
Crossref
Crossref
Di Zhao, Lu Huang, He Li, Yuqing Ren, Jinnuo Cao, Tianyu Zhang & Xinqi Liu. (2022) Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods 11:15, pages 2202.
Crossref
Crossref
Francis Cerrón-Mercado, Carmen M. Botella-Martínez, Bettit K. Salvá-Ruíz, Juana Fernández-López, Jose A. Pérez-Alvarez & Manuel Viuda-Martos. (2022) Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers. Foods 11:15, pages 2198.
Crossref
Crossref
Paulo E. S. Munekata, Mirian Pateiro, Igor Tomasevic, Rubén Domínguez, Andrea C. da Silva Barretto, Eva M. Santos & José M. Lorenzo. (2022) Functional fermented meat products with probiotics—A review. Journal of Applied Microbiology 133:1, pages 91-103.
Crossref
Crossref
Aline Kirie Gohara-Beirigo, Marcelo Chuei Matsudo, Eleane Almeida Cezare-Gomes, João Carlos Monteiro de Carvalho & Eliane Dalva Godoy Danesi. (2022) Microalgae trends toward functional staple food incorporation: Sustainable alternative for human health improvement. Trends in Food Science & Technology 125, pages 185-199.
Crossref
Crossref
Bing Cui, Yingyi Mao, Hongshan Liang, Yan Li, Jing Li, Shuxin Ye, Wenxin Chen & Bin Li. (2022) Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat. International Journal of Biological Macromolecules 206, pages 481-488.
Crossref
Crossref
María Laura Werning, Annel M. Hernández-Alcántara, María Julia Ruiz, Lorena Paola Soto, María Teresa Dueñas, Paloma López & Laureano Sebastián Frizzo. (2022) Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals. Foods 11:9, pages 1284.
Crossref
Crossref
Sarah L. Chandler & Matthew B. McSweeney. (2022) Characterizing the properties of hybrid meat burgers made with pulses and chicken. International Journal of Gastronomy and Food Science 27, pages 100492.
Crossref
Crossref
Kim Mishra, Fabian Kämpf, Silas Ehrengruber, Julia Merkel, Nico Kummer, Robin Pauer, Peter Fischer & Erich J. Windhab. (2022) The rheology and foamability of crystal-melt suspensions composed of triacylglycerols. Soft Matter 18:6, pages 1183-1193.
Crossref
Crossref
Burcu Ozturk-Kerimoglu, Muge Urgu-Ozturk, Meltem Serdaroglu & Nurcan Koca. (2022) Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat. Meat Science 184, pages 108672.
Crossref
Crossref
Rowida Younis Essa & Essam Mohamed Elsebaie. (2022) New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation. LWT 156, pages 113051.
Crossref
Crossref
Dominika Jurášková, Susana C. Ribeiro & Celia C. G. Silva. (2022) Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties. Foods 11:2, pages 156.
Crossref
Crossref
Alyne Alves Nunes OLIVEIRA, Eliana de Fátima Marques de MESQUITA & Angela Aparecida Lemos FURTADO. (2022) Use of bacterial cellulose as a fat replacer in emulsified meat products: review. Food Science and Technology 42.
Crossref
Crossref
Paulo E.S. Munekata, Mirian Pateiro, Rubén Domínguez, Néstor Sepúlveda, Eva M. Santos & José Manuel Lorenzo. 2022. Sensory Analysis for the Development of Meat Products. Sensory Analysis for the Development of Meat Products
1
27
.
Monique Martins Strieder, Eric Keven Silva & Maria Angela A. Meireles. (2021) Advances and innovations associated with the use of acoustic energy in food processing: An updated review. Innovative Food Science & Emerging Technologies 74, pages 102863.
Crossref
Crossref
Mohsen Chaharaein, Ehsan Sadeghi, Reza Mohammadi, Milad Rouhi & Mahya Soltani. (2021) The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages. Current Research in Food Science.
Crossref
Crossref
Ryszard Rezler. (2021) DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch. International Journal of Molecular Sciences 22:14, pages 7276.
Crossref
Crossref
Yogesh Kumar, Arun Kumar, Rajesh Kumar Vishwakarma & Rajesh Kumar Singh. (2021) The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristics of low‐fat meat batter. Journal of Food Processing and Preservation 45:4.
Crossref
Crossref
Evelin Korcz & László Varga. (2021) Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry. Trends in Food Science & Technology 110, pages 375-384.
Crossref
Crossref
Yogesh Kumar & Vinay Kumar. (2020) Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability. LWT 127, pages 109365.
Crossref
Crossref