Application of pork fat diacylglycerols in meat emulsions

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

E. B. Hughes, Susana Cofrades, D.J. Troy · Meat Science · 1997 · 400 citations

Agriculture, Food Science, Nutritional Sciences +9

Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil

Kevin C. Maki, Michael H. Davidson, Rikio Tsushima et al. · American Journal of Clinical Nutrition · 2002 · 291 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +15

Anti-obesity effect of dietary diacylglycerol in C57BL/6J mice:dietary diacylglycerol stimulates intestinal lipid metabolism

Takatoshi Murase, Masafumi Aoki, Takuya Wakisaka et al. · Journal of Lipid Research · 2002 · 193 citations · Full text

Life Sciences, Biochemistry, Nutritional Sciences +17

Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

M. A. Lurueña-Martínez, Ana María Vivar Quintana, İsabel Revilla · Meat Science · 2004 · 169 citations

Agriculture, Food Science, Nutritional Sciences +13

Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters

Kuo‐Wei Lin, Hsien‐Yi Huang · Meat Science · 2003 · 111 citations

Agriculture, Food Science, Food Chemistry +12