Using inulin based of emulsion gels as fat substitute in salt reduced Bologna sausage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10659
Abstract: BACKGROUND A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat (MDCM), pork meat,… read more here.
Keywords: inulin based; based emulsion; fat substitute; emulsion gels ... See more keywords
Effect of Water Addition on Physical Properties of Emulsion Gels
Sign Up to like & getrecommendations! Published in 2018 at "Food Biophysics"
DOI: 10.1007/s11483-018-9554-3
Abstract: The aim of this work was to evaluate how the physical properties of oleogels formulated with candelilla wax (CLX), monoglycerides (MG), and hardfat (HF) change with the addition of 1–30% water (w/w). Physical properties such… read more here.
Keywords: water; physical properties; emulsion gels; water addition ... See more keywords
Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
Sign Up to like & getrecommendations! Published in 2019 at "Food Engineering Reviews"
DOI: 10.1007/s12393-019-09194-z
Abstract: Emulsion gels are widely used in food products, and they have the characteristics of both emulsions and biopolymer gels. When distributed in gels, functional ingredients are protected by the gels and immobilized by the gel… read more here.
Keywords: emulsion gels; functional ingredients; gels delivery; development ... See more keywords
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125401
Abstract: Salt addition and thermal pretreatment were used to improve the freeze-thaw stability of Pickering emulsion gels (PEGs) stabilized by compound proteins. Thermal pretreatment with the presence of salt could promote the formation of gel-like structure… read more here.
Keywords: thermal pretreatment; freeze thaw; emulsion gels; thaw stability ... See more keywords
Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132212
Abstract: We present the preparation and physicochemical properties of thermally induced emulsion gels of a soy protein isolate-whey protein isolate (SPI-WPI)/calcium chloride composite, and the analysis of their nutrient release behaviors using fat-soluble vitamin E as… read more here.
Keywords: emulsion gels; induced emulsion; protein isolate; whey protein ... See more keywords
Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132897
Abstract: In this work, a highly stable food-grade Pickering emulsion gels was successfully prepared by hydrophobically modified insoluble soybean peptide aggregates. The relationships between the surface properties of insoluble soybean peptide aggregates and Pickering emulsion gels… read more here.
Keywords: insoluble soybean; peptide aggregates; pickering emulsion; emulsion gels ... See more keywords
Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.01.037
Abstract: Abstract The impact of gel structure and rheology on the intestinal digestion of canola oil dispersed within oil-in-water emulsions gelled with whey protein isolate (WPI) was investigated. Four heat-set WPI-stabilized emulsion gels were formed using… read more here.
Keywords: rheology; digestion; emulsion gels; gel ... See more keywords
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.09.036
Abstract: Abstract Emulsion gels (EGs) offer interesting possibilities for structuring edible oils and obtaining ingredients with solid-like mechanical characteristics and depending on the ingredients used with healthier properties. In that context, the aim of this study… read more here.
Keywords: emulsion gels; chia oil; technological properties; spectroscopy ... See more keywords
The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels
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DOI: 10.1016/j.foodhyd.2019.01.016
Abstract: Abstract The aim of this study was to assess the effect of oil type and solvent quality on the structure formation and rheological properties of zein-stabilized oil-in-glycerol emulsion gels. To change the interactions within the… read more here.
Keywords: structure; emulsion gels; oil; solvent quality ... See more keywords
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
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DOI: 10.1016/j.foodhyd.2019.105600
Abstract: Abstract The current study developed whey protein emulsion gels containing β-carotene, and the effects of the content of denatured protein and native protein were investigated. Two sets of emulsion gels were obtained by fixing the… read more here.
Keywords: emulsion gels; whey protein; carotene; cprotein ... See more keywords
Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives
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DOI: 10.1016/j.foodhyd.2020.106389
Abstract: Abstract Alginate-based emulsion gels with different oil fraction (0–20%) and interfacial compositions were developed to understand the filling roles of oil droplets, and the gels were used to simultaneously encapsulate a lipophilic and a hydrophilic… read more here.
Keywords: alginate based; based emulsion; emulsion gels; oil ... See more keywords