Concepedia

Fat Binding

Fat Binding is a physicochemical phenomenon in meat emulsions wherein fat globules are retained within a protein matrix through interfacial interactions, thereby preventing fat separation during processing and storage.

80

Publications

3.4K

Citations

236

Authors

89

Institutions

Publications per year

2017–2026

22

Parents

Publications

80

Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins

L.P. Voutsinas, ELAINE CHEUNG, Shuryo Nakai · Journal of Food Science · 1983 · 229 citations

, , +15

Functional Properties of Chitin and Chitosan

Dietrich Knorr · Journal of Food Science · 1982 · 204 citations

, , +13

Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species

Eunice C.Y. Li‐Chan, S. Nakai, D.F. Wood · Journal of Food Science · 1985 · 151 citations

, , +16

Functionality of Defatted Corn Germ Proteins in a Model System: Fat Binding Capacity and Water Retention

C. S. LIN, J.F. ZAYAS · Journal of Food Science · 1987 · 126 citations

, , +16

Correlation Between Physicochemical Characteristics and Binding Capacities of Chitosan Products

H.K. No, K.S. Lee, Samuel P. Meyers · Journal of Food Science · 2000 · 111 citations

, , +12

1–5 of 80

Authors

236

  1. JZ
    J.F. ZAYAS

    Kansas State University, United States

    4 publications · 193 citations

    4

    h-index

  2. CM
    Ching‐Yung Ma

    University of Hong Kong, Hong Kong SAR China

    3 publications · 192 citations

    3

    h-index

  3. RT
    R. T. TOLEDO

    University of Georgia, United States

    3 publications · 139 citations

    3

    h-index

  4. FJ
    F. Jiménez‐Colmenero

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    3 publications · 137 citations

    3

    h-index

  5. JC
    J. Carballo

    Consejo Superior de Investigaciones Científicas, Spain

    3 publications · 137 citations

    3

    h-index

1–5 of 236

Institutions

89

  1. Kansas State University

    Manhattan, United States

    4 h-index

    7 publications

    356 citations

  2. Universidad Complutense de Madrid

    Madrid, Spain

    3 h-index

    7 publications

    126 citations

  3. University of Guelph

    Guelph, Canada

    3 h-index

    7 publications

    481 citations

  4. University of British Columbia

    Vancouver, Canada

    3 h-index

    8 publications

    1.2K citations

  5. University of Georgia

    Athens, United States

    3 h-index

    7 publications

    299 citations

  6. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    3 h-index

    11 publications

    523 citations

  7. Harvard University

    Cambridge, United States

    2 h-index

    5 publications

    87 citations

  8. Texas A&M University

    College Station, United States

    2 h-index

    7 publications

    85 citations

1–8 of 89

Venues

  1. Journal of Food Science

    JFS · 16 publications · 1.3K citations

    15

    h-index

  2. 4

    h-index

  3. Food / Nahrung

    3 publications · 146 citations

    3

    h-index

  4. 3

    h-index

  5. Foods

    2 publications · 35 citations

    3

    h-index

1–5