L. Rodríguez-Salas

Konjac gel fat analogue for use in meat products: Comparison with pork fats

F. Jiménez‐Colmenero, Susana Cofrades, Ana M. Herrero et al. · Food Hydrocolloids · 2011 · 145 citations

Food Chemistry, Nutrition, Pork Fats +4

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Claudia Ruíz‐Capillas, Mehdi Triki, Ana M. Herrero et al. · Meat Science · 2012 · 126 citations

Quality Characteristics, Biomanufacturing, Konjac Gel +6

A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

Gonzalo Delgado‐Pando, Susana Cofrades, L. Rodríguez-Salas et al. · Meat Science · 2010 · 93 citations · Full text

Food Chemistry, Nutrition, Biochemistry +10

Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

F. Jiménez‐Colmenero, Mehdi Triki, Ana M. Herrero et al. · LWT · 2012 · 91 citations · Full text

Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix

Mehdi Triki, Ana M. Herrero, L. Rodríguez-Salas et al. · Food Control · 2012 · 58 citations

Healthy Oil Combination, Food Preservation, Food Engineering +6