Related references
Note: Only part of the references are listed.Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage
Yajun Huang et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems
Tae-Kyung Kim et al.
FOOD CHEMISTRY (2021)
Textural and gel properties of frankfurters as influenced by various K-carrageenan incorporation methods
Chuanai Cao et al.
MEAT SCIENCE (2021)
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
Berker Nacak et al.
MEAT SCIENCE (2021)
Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions
Wenhui Qi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions
Yuzuki Moriya et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life
Juana Fernandez-Lopez et al.
MEAT SCIENCE (2019)
Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage
Esmaeel Abbasi et al.
MEAT SCIENCE (2019)
Gelling properties of myofibrillar protein-soy protein and k-carrageenan composite as affected by various salt levels
Jie Sun et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
Dong-Min Shin et al.
FOOD SCIENCE OF ANIMAL RESOURCES (2019)
High oleic peanut breeding: Achievements, perspectives, and prospects
Bhagwat Nawade et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Effect of hydrocolloids on the quality of restructured hams with duck skin
Tae-Kyung Kim et al.
POULTRY SCIENCE (2018)
Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen
Samara C. Sousa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat
Hazmi Yasin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 degrees C) treatment
Tao Zhang et al.
FOOD HYDROCOLLOIDS (2015)
Reducing Animal Fat in Bologna Sausage Using Pre-Emulsified Linseed Oil: Technological and Sensory Properties
Ana Karoline Ferreira Ignacio Camara et al.
JOURNAL OF FOOD QUALITY (2015)
Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber
Yun-Sang Choi et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)
Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
Tomas Bolumar et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2015)
Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review
Andrew B. Falowo et al.
FOOD RESEARCH INTERNATIONAL (2014)
Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology
Candelaria Poyato et al.
MEAT SCIENCE (2014)
Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees
Yun-Sang Choi et al.
MEAT SCIENCE (2013)
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters
M. K. Youssef et al.
MEAT SCIENCE (2009)
Influence of the paprika type on redness loss in red line meat products
R. Gomez et al.
MEAT SCIENCE (2008)
Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil
D. A. Koutsopoulos et al.
MEAT SCIENCE (2008)
Low-fat sodium-reduced sausages:: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
Elizabeth Garcia-Garcia et al.
MEAT SCIENCE (2008)
Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
D Verbeken et al.
MEAT SCIENCE (2005)
Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops
W Verbeke et al.
MEAT SCIENCE (2005)
Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase
Z Pietrasik
MEAT SCIENCE (2003)
Myoglobin-induced lipid oxidation. A review
CP Baron et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)