The 21st‐century consumer is highly demanding when it comes to the health benefits of food
and food products. In the pursuit of attracting these consumers and easing the rise in …

There is currently an increasing trend in the consumption of meat analogs and fat substitutes
due to the health hazards by excessive consumption of meat. Simulating the texture and …

Emulsion gels were prepared with different proteins (whey protein isolate-WPI, sodium
caseinate-CS, lactoferrin-LF, and soybean protein isolate-SPI) as the emulsifiers, and …

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 …

Designing low-fat formulations is of high interest to obtain healthier meat products.
Considering the potential techno-functional impacts of protein-polysaccharide gels, the …

In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50,
75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions …

Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of
dietary fiber, an essential non-digestible carbohydrate component such as cellulose …

A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite
material's structures either consist of a network of aggregated emulsion droplets or a …

Whey-protein-isolate-based emulsion gels were prepared through a cold-set gelation
process, and the effect of the solid fat (coconut oil) content in the oil phase on gel properties …

Abstract Double emulsion (DE, W 1/O/W 2) was prepared using table oil as lipid phase and
Murraya koenigii berry (MKB) extract was encapsulated in the internal aqueous phase (W 1) …