The technological, sensory, and nutritional characteristics of meat products are directly
related to their animal fat content. Adding animal fat to meat products significantly influences …

Honey is a natural product used since ancient times due to its taste, aroma, and therapeutic
properties (antibacterial, antiviral, anti-inflammatory, and antioxidant activity). The purpose of …

Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl
dextrin were served as fat substitute in sausages. Color, pH, texture, rheology …

Microplastics in water environment has become a particular concern to global ecosystems
and attracted wide attention in recent years. Sponge materials have been developed for …

Hydrogels are widely used in the food industry due to their desirable physicochemical and
functional attributes. The combination of two or more biopolymers can be used to formulate …

This paper investigated the effect of yeast protein (YP)-fat replacement on the nutritional
composition, spatial structure, gel performance, and sensory quality of emulsified sausages …

Konjac glucomannan (KGM), xanthan gum (XG), guar gum (GG), and κ-carrageenan (KC),
as substituent, are commonly used in ground pork products. Here, the content of these (0.5 …

More understanding of the relationship among the microstructure, mechanical property, and
digestive behavior is essential for the application of emulsion gels in the food industry. In this …

The current study was conducted to investigate the utilization of microparticulated whey
protein (MWP) in different levels (5% or 10%) as partial fat replacers in emulsified beef …

The emulsion gels that can be used as solid fat replacers were produced with different
polysaccharides (κ-carrageenan, κC; high-acyl gellan, HA; konjac glucomannanon, and …