Reference health
Physicochemical Properties of Β-Cyclodextrin-Supplemented Konjac-Based Emulsion Gel and its Application as a Pork Backfat Substitute in Emulsion-Type Sausage
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The 19 checked references that resolve
resolves10.1039/C9FO01397K
Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions
resolves10.3382/ps/pew096
Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages
resolves10.1016/j.meatsci.2018.11.020
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
resolves10.1080/10408398.2013.809513
Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations
resolves10.1016/j.ijbiomac.2019.04.187
Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel
resolves10.1016/j.foodhyd.2011.04.007
Konjac gel fat analogue for use in meat products: Comparison with pork fats
resolves10.1021/acs.jafc.7b02800
Morphology and Structural Properties of Novel Short Linear Glucan/Protein Hybrid Nanoparticles and Their Influence on the Rheological Properties of Starch Gel
resolves10.1016/j.jfoodeng.2018.11.018
Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage
resolves10.1016/j.meatsci.2016.11.002
Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
resolves10.1016/j.meatsci.2012.11.038
Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters
resolves10.1016/S0008-6215(02)00209-4
Determination of structural peculiarities of dexran, pullulan and γ-irradiated pullulan by Fourier-transform IR spectroscopy
resolves10.5713/ajas.18.0811
Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product
resolves10.1002/pi.5992
The application and prospects of cyclodextrin inclusion complexes and polymers in the food industry: a review
resolves10.1016/j.meatsci.2012.10.004
Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage
resolves10.1016/j.foodhyd.2018.07.037
Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins
resolves10.1016/j.jhep.2018.01.015
High red and processed meat consumption is associated with non-alcoholic fatty liver disease and insulin resistance
resolves10.1016/j.foodchem.2018.05.116
Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel
The 18 references without a DOI — listed, not checked
no DOI — not checkedref1
no DOI — not checkedOlive oilbased emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages
no DOI — not checkedFunctional emulsion gels as pork back fat replacers in Bologna sausage
no DOI — not checkedref7
no DOI — not checkedref8
no DOI — not checkedCharacterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent
no DOI — not checkedValorization of flaxseed oil cake residual from cold-press oil production as a material for preparation of spray-dried functional powders for food applications as emulsion stabilizers
no DOI — not checkedLow oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using highintensity ultrasound
no DOI — not checkedEffects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage
no DOI — not checkedEvaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
no DOI — not checkedStructure, rheology and functionality of whey protein emulsion gels: Effects of double crosslinking with transglutaminase and calcium ions
no DOI — not checkedPreparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
no DOI — not checkedApplications of cyclodextrins in food science. A review
no DOI — not checkedref24
no DOI — not checkedref25
no DOI — not checkedref29
no DOI — not checkedPreparation and FTIR, Raman and SEM characterizations of konjac glucomannan-KCl electrogels
no DOI — not checkedref36
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