Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues DOI
Mohamed Salama, Xiaomeng Li, Haoyang Sun

et al.

Food Reviews International, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 26

Published: Oct. 30, 2024

Freshly, consumers gave full awareness about the diet ingredients, namely fats and sugar, their consequences. Fat replacers "mimetics" are, therefore, recently utilized in many foodstuffs to imitate technological sensorial functions of lipids without unhealthy side effects. Meanwhile, shortage structural knowledge on aspect, functional properties, applications, challenges, stability features fat replacers-based animal proteins (FR-AP) significantly impedes advancement sustainable constituents. This review summarizes use protein microparticles, nanofibers, microgels, oleogels as dairy products alternatives. We also highlighted advantages limitations FR-AP be a platform for further industrial applications valorization. However, although current evidence is promising, large-scale studies are still needed instead pilot ones. The mechanism through which health benefits bioavailability granted rare. Therefore, we have compiled research results from recent with future needs.

Language: Английский

Plant protein-based Pickering emulsion for the encapsulation and delivery of fat-soluble vitamins: A systematic review DOI

Srishti Upadhyay,

Vijay Singh Sharanagat

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 141635 - 141635

Published: March 1, 2025

Language: Английский

Citations

1
Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex DOI
Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110955 - 110955

Published: Dec. 1, 2024

Language: Английский

Citations

3
Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes DOI
Haoyang Sun, Hao Ding, Mohamed Salama

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 464, P. 141734 - 141734

Published: Oct. 21, 2024

Language: Английский

Citations

2
Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues DOI
Mohamed Salama, Xiaomeng Li, Haoyang Sun

et al.

Food Reviews International, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 26

Published: Oct. 30, 2024

Freshly, consumers gave full awareness about the diet ingredients, namely fats and sugar, their consequences. Fat replacers "mimetics" are, therefore, recently utilized in many foodstuffs to imitate technological sensorial functions of lipids without unhealthy side effects. Meanwhile, shortage structural knowledge on aspect, functional properties, applications, challenges, stability features fat replacers-based animal proteins (FR-AP) significantly impedes advancement sustainable constituents. This review summarizes use protein microparticles, nanofibers, microgels, oleogels as dairy products alternatives. We also highlighted advantages limitations FR-AP be a platform for further industrial applications valorization. However, although current evidence is promising, large-scale studies are still needed instead pilot ones. The mechanism through which health benefits bioavailability granted rare. Therefore, we have compiled research results from recent with future needs.

Language: Английский

Citations

2