2024Academic literature33 citations5 claims extracted Open Access

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review

Jannatul Ferdaus, Bishal Barman, Niaz Mahmud +1

Gels

Food Chemistry and Fat Analysis

The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies...

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2024Academic literature33 citations Open Access

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Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review

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The influence of n-3 polyunsaturated fatty acids on cognitive function in individuals without dementia: a systematic review and dose–response meta-analysis

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Investigating the physicochemical characteristics and importance of insoluble dietary fiber extracted from legumes: An in-depth study on its biological functions

A dual-pathway pyroptosis inducer based on Au–Cu2-xSe@ZIF-8 enhances tumor immunotherapy by disrupting the zinc ion homeostasis

Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application

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Ultrasound treatment on commercial pea protein isolates systems: Effect on structure, rheology and gelling properties

Methods for Determination of Antimicrobial Activity of Essential Oils In Vitro—A Review

In-depth characterization of food and environmental microbiomes across different meat processing plants

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Zinc ameliorates acrylamide-induced oxidative stress and apoptosis in testicular cells via Nrf2/HO-1/NfkB and Bax/Bcl2 signaling pathway

Optimization of green microwave-assisted extraction of essential oil from lemon (Citrus limon) leaves: Bioactive, antioxidant and antimicrobial potential

Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles

Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics

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Dual decoration of quinoa protein isolate by different dietary polyphenols with covalent and noncovalent approaches: Structure characterization, conformational changes and functional properties

Characterization of the textural properties of thermally induced starch-surimi gels: Morphological and structural observation

Fibrillation of soy protein isolate in the presence of metal ions: Structure and gelation behavior

Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA