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Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review

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Outgoing claims: the papers this work cites, builds on, or argues with.

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Evaluation of Beeswax, Candelilla Wax, Rice Bran Wax, and Sunflower Wax as Alternative Stabilizers for Peanut Butter

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Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin

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Potential use of carnauba wax oleogel to replace saturated fat in ice cream

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Peanut oil: Compositional data

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Omega‐3 and Polyunsaturated Fatty Acids‐Enriched Hamburgers Using Sterol‐Based Oleogels

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Factors affecting secondary metabolite production in plants: volatile components and essential oils

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Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties

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Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

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Assessment of emulsion gels formulated with chestnut ( Castanea sativa M.) flour and chia ( Salvia hispanica L) oil as partial fat replacers in pork burger formulation

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

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Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina

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Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread

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The modification and analysis of vegetable oil for cheese making

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Changes in Lipid Composition During Dry Grind Ethanol Processing of Corn

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Partial Substitution of Margarine by Microencapsulated Chia Seeds Oil in the Formulation of Cookies

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Rheological and physical properties of yogurt enriched with phytosterol during storage

inferredcites →https://doi.org/10.1007/s13197-016-2405-7openalex-snapshot

Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage

inferredcites →https://doi.org/10.1007/s13197-017-2623-7openalex-snapshot

Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage

inferredcites →https://doi.org/10.1007/s13197-018-3150-xopenalex-snapshot

Prediction of fatty acid composition of sunflower seeds by near-infrared reflectance spectroscopy

inferredcites →https://doi.org/10.1007/s13197-020-04437-yopenalex-snapshot

Characterization of peanut seed oil of selected varieties and its application in the cereal-based product

inferredcites →https://doi.org/10.1007/s13668-018-0238-xopenalex-snapshot

Saturated Fat: Part of a Healthy Diet

inferredcites →https://doi.org/10.1007/s13738-020-02100-zopenalex-snapshot

Detection of fraud of palm, sunflower, and corn oil in butter using HPLC profile of tocopherols and tocotrienols by response surface method

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In-depth metabolic profiling of marine macroalgae confirms strong biochemical differences between brown, red and green algae

inferredcites →https://doi.org/10.1016/j.aspen.2017.02.001openalex-snapshot

Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae

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Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

inferredcites →https://doi.org/10.1016/j.cofs.2020.04.010openalex-snapshot

Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products

inferredcites →https://doi.org/10.1016/j.cofs.2020.06.003openalex-snapshot

Novel strategy for developing healthy meat products replacing saturated fat with oleogels

inferredcites →https://doi.org/10.1016/j.cofs.2020.10.005openalex-snapshot

Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products

inferredcites →https://doi.org/10.1016/j.cofs.2020.12.010openalex-snapshot

Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products

inferredcites →https://doi.org/10.1016/j.cofs.2021.04.007openalex-snapshot

Use of olive oil as fat replacer in meat emulsions

inferredcites →https://doi.org/10.1016/j.fbio.2020.100731openalex-snapshot

Processed cheese with inulin and microencapsulated chia oil (Salvia hispanica)

inferredcites →https://doi.org/10.1016/j.fbio.2021.101203openalex-snapshot

The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability

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Key chemical composition of walnut (Juglans regia. L) Oils generated with different processing methods and their cholesterol-lowering effects in HepG2 cells

inferredcites →https://doi.org/10.1016/j.fbp.2020.01.002openalex-snapshot

Oil and protein recovery from corn germ: Extraction yield, composition and protein functionality

inferredcites →https://doi.org/10.1016/j.foodchem.2018.07.205openalex-snapshot

A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

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Detection of Qinghai-Tibet Plateau flaxseed oil adulteration based on fatty acid profiles and chemometrics

inferredcites →https://doi.org/10.1016/j.foodhyd.2017.09.006openalex-snapshot

Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.05.030openalex-snapshot

Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.09.029openalex-snapshot

Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107296openalex-snapshot

Soybean oil bodies: A review on composition, properties, food applications, and future research aspects

inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108243openalex-snapshot

The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement

inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108313openalex-snapshot

Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review

inferredcites →https://doi.org/10.1016/j.foodres.2016.08.012openalex-snapshot

Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

inferredcites →https://doi.org/10.1016/j.foodres.2017.12.020openalex-snapshot

Potential application of lipid organogels for food industry

inferredcites →https://doi.org/10.1016/j.foodres.2018.03.051openalex-snapshot

Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

inferredcites →https://doi.org/10.1016/j.foodres.2022.111212openalex-snapshot

Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients

inferredcites →https://doi.org/10.1016/j.foodres.2022.111858openalex-snapshot

Functional ice cream health benefits and sensory implications

inferredcites →https://doi.org/10.1016/j.foostr.2019.100105openalex-snapshot

Functional emulsion gels as pork back fat replacers in Bologna sausage

inferredcites →https://doi.org/10.1016/j.fshw.2019.12.005openalex-snapshot

Health aspects of peanuts as an outcome of its chemical composition

inferredcites →https://doi.org/10.1016/j.heliyon.2020.e05785openalex-snapshot

Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

inferredcites →https://doi.org/10.1016/j.ijgfs.2019.100173openalex-snapshot

Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil

inferredcites →https://doi.org/10.1016/j.jfoodeng.2018.02.026openalex-snapshot

Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages

inferredcites →https://doi.org/10.1016/j.jfoodeng.2022.111317openalex-snapshot

Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels

inferredcites →https://doi.org/10.1016/j.jfoodeng.2022.111335openalex-snapshot

Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of -ascorbic acid and α-tocopherol

inferredcites →https://doi.org/10.1016/j.jtcme.2017.06.012openalex-snapshot

In vitro anti-inflammatory and skin protective properties of Virgin coconut oil

inferredcites →https://doi.org/10.1016/j.lwt.2011.01.023openalex-snapshot

Quality of selected cheeses fortified with vegetable and animal sources of omega-3

inferredcites →https://doi.org/10.1016/j.lwt.2012.10.016openalex-snapshot

Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

inferredcites →https://doi.org/10.1016/j.lwt.2018.10.005openalex-snapshot

Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters

inferredcites →https://doi.org/10.1016/j.lwt.2019.03.092openalex-snapshot

Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3

inferredcites →https://doi.org/10.1016/j.lwt.2019.108640openalex-snapshot

Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)

inferredcites →https://doi.org/10.1016/j.lwt.2020.109052openalex-snapshot

Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

inferredcites →https://doi.org/10.1016/j.lwt.2020.109223openalex-snapshot

Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

inferredcites →https://doi.org/10.1016/j.lwt.2020.110044openalex-snapshot

A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters

inferredcites →https://doi.org/10.1016/j.lwt.2020.110107openalex-snapshot

Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids

inferredcites →https://doi.org/10.1016/j.lwt.2020.110334openalex-snapshot

Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets

inferredcites →https://doi.org/10.1016/j.lwt.2021.112064openalex-snapshot

Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics

inferredcites →https://doi.org/10.1016/j.lwt.2021.112538openalex-snapshot

Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability

inferredcites →https://doi.org/10.1016/j.lwt.2021.112991openalex-snapshot

Recent trends in the development of healthy and functional cheese analogues-a review

inferredcites →https://doi.org/10.1016/j.lwt.2022.113105openalex-snapshot

Characterization and controlled release of pequi oil microcapsules for yogurt application

inferredcites →https://doi.org/10.1016/j.lwt.2022.113416openalex-snapshot

Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers

inferredcites →https://doi.org/10.1016/j.lwt.2022.113493openalex-snapshot

Characterization and oxidation stability of spray-dried emulsions with omega-3 oil and buttermilk processed by ultra-high-pressure homogenization (UHPH).

inferredcites →https://doi.org/10.1016/j.lwt.2022.114193openalex-snapshot

Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics

inferredcites →https://doi.org/10.1016/j.meatsci.2007.07.013openalex-snapshot

Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage

inferredcites →https://doi.org/10.1016/j.meatsci.2013.06.031openalex-snapshot

Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages

inferredcites →https://doi.org/10.1016/j.meatsci.2015.12.009openalex-snapshot

Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient

inferredcites →https://doi.org/10.1016/j.meatsci.2016.05.010openalex-snapshot

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

inferredcites →https://doi.org/10.1016/j.meatsci.2016.11.002openalex-snapshot

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

inferredcites →https://doi.org/10.1016/j.meatsci.2017.03.010openalex-snapshot

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

inferredcites →https://doi.org/10.1016/j.meatsci.2017.08.004openalex-snapshot

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

inferredcites →https://doi.org/10.1016/j.meatsci.2018.07.012openalex-snapshot

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

inferredcites →https://doi.org/10.1016/j.meatsci.2018.08.009openalex-snapshot

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques

inferredcites →https://doi.org/10.1016/j.meatsci.2018.10.017openalex-snapshot

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary

inferredcites →https://doi.org/10.1016/j.meatsci.2018.11.003openalex-snapshot

Organogels use in meat processing – Effects of fat/oil type and heating rate

inferredcites →https://doi.org/10.1016/j.meatsci.2018.11.020openalex-snapshot

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

inferredcites →https://doi.org/10.1016/j.meatsci.2019.05.028openalex-snapshot

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

inferredcites →https://doi.org/10.1016/j.meatsci.2019.05.034openalex-snapshot

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

inferredcites →https://doi.org/10.1016/j.meatsci.2019.108031openalex-snapshot

Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking

inferredcites →https://doi.org/10.1016/j.meatsci.2020.108162openalex-snapshot

Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes

inferredcites →https://doi.org/10.1016/j.meatsci.2020.108396openalex-snapshot

Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions

inferredcites →https://doi.org/10.1016/j.meatsci.2020.108424openalex-snapshot

Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion

inferredcites →https://doi.org/10.1016/j.meatsci.2021.108461openalex-snapshot

Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages

inferredcites →https://doi.org/10.1016/j.meatsci.2021.108464openalex-snapshot

Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages

inferredcites →https://doi.org/10.1016/j.molstruc.2018.09.057openalex-snapshot

Rapid evaluation of edible hemp oil quality using NMR and FT-IR spectroscopy

inferredcites →https://doi.org/10.1016/j.tifs.2020.07.004openalex-snapshot

Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles

inferredcites →https://doi.org/10.1016/j.tifs.2020.12.015openalex-snapshot

Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract – A review of current knowledge and evidence of health prospects

inferredcites →https://doi.org/10.1016/j.tifs.2021.05.025openalex-snapshot

Satiety from healthier and functional foods

inferredcites →https://doi.org/10.1016/s0140-6736(18)31992-5openalex-snapshot

NCD Countdown 2030: worldwide trends in non-communicable disease mortality and progress towards Sustainable Development Goal target 3.4

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Strategies to enhance cottonseed oil contents and reshape fatty acid profile employing different breeding and genetic engineering approaches

inferredcites →https://doi.org/10.1021/jf9029546openalex-snapshot

Commercial Runner Peanut Cultivars in the United States: Tocopherol Composition

inferredcites →https://doi.org/10.1038/srep23405openalex-snapshot

A rapid method to authenticate vegetable oils through surface-enhanced Raman scattering

inferredcites →https://doi.org/10.1039/b822008popenalex-snapshot

Oil organogels: the fat of the future?

inferredcites →https://doi.org/10.1051/ocl.2010.0309openalex-snapshot

Fatty acid composition of commercial vegetable oils from the French market analysed using a long highly polar column

inferredcites →https://doi.org/10.1051/ocl/2022017openalex-snapshot

New lipid sources in the insect industry, regulatory aspects and applications

inferredcites →https://doi.org/10.1080/01932691.2022.2049292openalex-snapshot

Preparation of a stable gel-in-crystallized oil-in-gel type structured W1/O/W2 double emulsions: effect of internal aqueous phase gelation on the system stability

inferredcites →https://doi.org/10.1080/10408398.2011.556759openalex-snapshot

Hass Avocado Composition and Potential Health Effects

inferredcites →https://doi.org/10.1080/10408398.2016.1256866openalex-snapshot

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

inferredcites →https://doi.org/10.1080/10408398.2017.1339015openalex-snapshot

Nutritional chemistry of the peanut ( Arachis hypogaea)

inferredcites →https://doi.org/10.1080/10408398.2020.1825322openalex-snapshot

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

inferredcites →https://doi.org/10.1093/cvr/cvab173openalex-snapshot

Dietary recommendations for prevention of atherosclerosis

inferredcites →https://doi.org/10.1111/1750-3841.12175openalex-snapshot

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

inferredcites →https://doi.org/10.1111/1750-3841.12516openalex-snapshot

Macronutrients and Micronutrients of Soybean Oil Bodies Extracted at Different pH

inferredcites →https://doi.org/10.1111/1750-3841.13583openalex-snapshot

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

inferredcites →https://doi.org/10.1111/1750-3841.15799openalex-snapshot

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

inferredcites →https://doi.org/10.1111/ijfs.12555openalex-snapshot

The utilisation of grapeseed oil in improving the quality of dry fermented sausages

inferredcites →https://doi.org/10.1111/ijfs.13996openalex-snapshot

Inulin‐based emulsion‐filled gel as a fat replacer in prebiotic‐ and PUFA ‐enriched dry fermented sausages

inferredcites →https://doi.org/10.1111/ijfs.15907openalex-snapshot

Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage

inferredcites →https://doi.org/10.1111/j.1750-3841.2009.01475.xopenalex-snapshot

Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

inferredcites →https://doi.org/10.1111/jfpe.13306openalex-snapshot

Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns

inferredcites →https://doi.org/10.1111/jfpp.13279openalex-snapshot

Incorporating flaxseed (linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process

inferredcites →https://doi.org/10.1111/jfpp.13566openalex-snapshot

Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanicaL.) oil

inferredcites →https://doi.org/10.1111/jfpp.15051openalex-snapshot

Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties

inferredcites →https://doi.org/10.1111/jfs.12655openalex-snapshot

Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods

inferredcites →https://doi.org/10.1136/bmj.i5796openalex-snapshot

Intake of individual saturated fatty acids and risk of coronary heart disease in US men and women: two prospective longitudinal cohort studies

inferredcites →https://doi.org/10.1159/000455681openalex-snapshot

Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update

inferredcites →https://doi.org/10.1177/1082013212455341openalex-snapshot

Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils

inferredcites →https://doi.org/10.1186/s12916-021-01961-2openalex-snapshot

Cooking oil/fat consumption and deaths from cardiometabolic diseases and other causes: prospective analysis of 521,120 individuals

inferredcites →https://doi.org/10.1186/s12944-020-1190-5openalex-snapshot

Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter

inferredcites →https://doi.org/10.14674/ijfs.1898openalex-snapshot

EFFECT OF HARVESTING TIME ON HEMP (Cannabis sativa L.) SEED OIL LIPID COMPOSITION

inferredcites →https://doi.org/10.15567/mljekarstvo.2021.0103openalex-snapshot

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

inferredcites →https://doi.org/10.1590/fst.103621openalex-snapshot

Vegetable oils in emulsified meat products: a new strategy to replace animal fat

inferredcites →https://doi.org/10.1590/fst.21318openalex-snapshot

Fish oil for human health: omega-3 fatty acid profiles of marine seafood species

inferredcites →https://doi.org/10.18502/jchr.v8i1.555openalex-snapshot

Detection of Vegetable Oils in Dairy Products Using the Polymerase Chain Reaction Technique

inferredcites →https://doi.org/10.22159/ajpcr.2017.v10i8.18786openalex-snapshot

CONTENT OF FATTY ACIDS IN CORN (ZEA MAYS L.) OIL FROM ECUADOR

inferredcites →https://doi.org/10.26717/bjstr.2019.18.003088openalex-snapshot

New Lipid Materials Based on Chia Emulsion Gels: Application in Meat Products

inferredcites →https://doi.org/10.2903/j.efsa.2009.1176openalex-snapshot

Labelling reference intake values for n-3 and n-6 polyunsaturated fatty acids

inferredcites →https://doi.org/10.3168/jds.2022-22314openalex-snapshot

Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase

inferredcites →https://doi.org/10.31989/ffhd.v12i9.951openalex-snapshot

Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark

inferredcites →https://doi.org/10.3233/mnm-17185openalex-snapshot

Chemical characterization and in vitro antioxidant capacity of nine Algerian date palm cultivars (Phoenix dactylifera L.) seed oil

inferredcites →https://doi.org/10.3354/meps11353openalex-snapshot

The role of sardine as prey for pelagic predators in the western Mediterranean Sea assessed using stable isotopes and fatty acids

inferredcites →https://doi.org/10.33785/ijds.2020.v73i06.005openalex-snapshot

Development of functional ice cream using basil oil microcapsules

inferredcites →https://doi.org/10.3382/ps/pez105openalex-snapshot

Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer

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