ReviewGels (Basel, Switzerland)2025
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review.
Review in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Application of different polysaccharides as fat replacers in low-fat emulsified sausages: Effects on physicochemical, textural and sensory properties.Food chemistry: X · 2026Article
- Regulatory mechanism of leucine-amidated pectin on the gel properties of shrimp surimi as a salt substitute.Food chemistry: X · 2026Article
- Performance and Application of Quaternary Cellulose Nanofiber-Based Antimicrobial Preservation Systems for Hairtail.Journal of food science · 2026Article
- Research Progress in the Antibacterial and Antioxidant Effects of Chitosan-Based Hydrogels on Chilled Meat Preservation and Their Mechanisms.Comprehensive reviews in food science and food safety · 2026Review
- Reformulation of Emulsion-Type Pork Sausage Using Collagen and Plasma Proteins as Soy Protein Substitutes for Soy-Free Product Development.Gels (Basel, Switzerland) · 2026Article
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Anti-Inflammatory Effects ofFoods (Basel, Switzerland) · 2026Article
- Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance.Foods (Basel, Switzerland) · 2026Article
- Exploring the Impact of Hyaluronic Acid Addition Order on the Structural Integrity and Quality of Myofibrillar Protein Gels.Molecules (Basel, Switzerland) · 2026Article
- Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database.Current research in food science · 2026Article
- Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products.Foods (Basel, Switzerland) · 2025Article
- Effects of Gelatin/Chitosan and Chitosan Active Films with Rice Bran Extract for the Preservation of Fresh Pork Meat.Gels (Basel, Switzerland) · 2025Article
- Recent Advances in Polysaccharides fromFoods (Basel, Switzerland) · 2025Review
- Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives. This review focuses on the application of polysaccharide hydrocolloids and their beneficial roles in meat products by focusing on several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, and carrageenan). Firstly, the recent advancements of polysaccharide hydrocolloids used in meat products are briefly introduced, along with their structure and potential application prospects. Then, the beneficial roles of polysaccharide hydrocolloids in meat products are comprehensively summarized and highlighted, including retarding lipid and protein oxidation, enhancing nutritional properties, improving texture and color quality, providing antibacterial activity, monitoring freshness, acting as a cryoprotectant, improving printability, and ensuring security. Finally, the challenges and opportunities of polysaccharide hydrocolloids in meat products are also introduced.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.