Background Excessive intake of fat was a risk factor for chronic diseases like obesity,
diabetes, and metabolic syndrome. However, removing fat from foods was challenging …

In recent years, many studies have been conducted to develop functional meat products,
focusing on strategies to maximize health-promoting compounds and reduce the presence …

Background Consumers are increasingly demanding high-quality meat products with the
development of the economy. The development of clean label and the improvement of the …

Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents,
thickeners and emulsifiers, have been immensely studied for improving the texture, taste …

Artemisia is widely distributed in desert areas northern China. Its seeds are rich in water-
insoluble gelatin Artemisia sphaerocephala Krasch gum (ASKG) and frequently utilized for …

The present study investigated the effects of ultrasonic treatment combined with insoluble
dietary fiber (IDF) from oat on gelation and structural characteristics of myofibrillar protein …

The physical modification of starch to produce resistant starch (RS) is a viable strategy for
the glycemic index (GI) lowering of foods and functionality improvement in starchy food …

This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat
loaves treated with papain enzyme. In the first step, dietary fibers were added to the products …

The first goal for this experiment was to determine the structural and technological
characteristics for methylcellulose (MC), carboxymethyl cellulose (CMC), and …

Oleogels developed through the direct-dispersion method offer an innovative, scalable, and
efficient alternative to traditional fats in sausage production, providing a solution to health …