Sodium salt is one of the important additives in food processing. However, excessive intake
of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in …

Today, both consumers and food industry producers have exhibited an ever‐growing
interest in improving and broadening the functional performance of proteins in food industry …

The effect of partial substitution of pork backfat by olive oil oleogel and NaCl by KCl on the
technological and nutritional characteristics of fermented sausages was studied. Four …

Understanding mechanisms of myofibrillar protein gelation is important for development of
gel-type muscle foods. The protein-protein interactions are largely responsible for the heat …

Abstract Effect of yeast β-glucan (YG) at different contents on gel properties, spatial structure
and sensory characteristics of silver carp surimi was investigated by texture analysis …

Meat emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were
produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode …

The effects of partial substitution of NaCl using chloride salt (KCl, MgCl 2, and CaCl 2)
mixtures with different formulas on oxidative characteristics, physicochemical and gel …

Texture is an important parameter in determining the quality characteristics and consumer
acceptability of seafood and fish protein-based products. The addition of food-based …

The objective of this research was to study the effects of salt reduction and the application of
ultrasound (nominal current of 600 W cm− 2 for 10 min) on the physicochemical properties …

Higher salt intake is associated with the risk of cardiovascular and kidney diseases,
hypertension and gastric cancer. Salt intake reduction represents an effective way to …