ArticleGels (Basel, Switzerland)2024
Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
Article in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Effects of Prunella vulgaris polysaccharide-based O/W emulsions on water retention, protein conformation, and antioxidant properties of ultrasonically treated reduced-fat pork batter.Ultrasonics sonochemistry · 2026Article
- Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review.International journal of food science · 2026Review
- Mitigating Quality Deterioration of Reduced-Fat Pork Sausages During Cold Storage via Resistant Starch Incorporation: Gel Properties and Protein Conformation Study.Gels (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (
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Registered trials
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