相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues
Yogesh Kumar
FOOD REVIEWS INTERNATIONAL (2021)
Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
Hyuk Cheol Kwon et al.
FOOD CHEMISTRY (2021)
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
Berker Nacak et al.
MEAT SCIENCE (2021)
Quality properties of whole milk powder on chicken breast emulsion-type sausage
Kyu-Min Kang et al.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY (2021)
The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese
Christopher N. Schaedle et al.
JOURNAL OF DAIRY SCIENCE (2020)
Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products
Rui Fan et al.
PLOS ONE (2020)
Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils
Dong-Jin Shin et al.
POULTRY SCIENCE (2020)
Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties
Fengqi Yang et al.
FOODS (2020)
The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties
M. Kamal Hossain et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
Ben Kew et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics
Mohammad Hassan Kamani et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Ruben Dominguez et al.
ANTIOXIDANTS (2019)
Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Muge Urgu et al.
FOOD SCIENCE OF ANIMAL RESOURCES (2019)
Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise
Chanchan Sun et al.
FOOD RESEARCH INTERNATIONAL (2018)
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
Isabel Celigueta Torres et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways
Alberto R. Corrochano et al.
JOURNAL OF DAIRY SCIENCE (2018)
Microparticulated whey proteins for improving dairy product texture
Richard Ipsen
INTERNATIONAL DAIRY JOURNAL (2017)
Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer
Yogesh Kumar et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls
Burcu Ozturk et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile
Miriam M. Selani et al.
MEAT SCIENCE (2016)
Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers
Meltem Serdaroglu et al.
MEAT SCIENCE (2016)
Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
Monika Gibis et al.
FOOD HYDROCOLLOIDS (2015)
Influence of fat replacers on the chemical, textural and sensory properties of low-fat Beyaz pickled cheese produced from ewe's milk
Musa Serdar Akin et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2015)
Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish
M. V. Chandra et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
Laura T. Rodriguez Furlan et al.
MEAT SCIENCE (2014)
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters
D. Alvarez et al.
MEAT SCIENCE (2013)
Functional properties of whey proteins microparticulated at low pH
M. Dissanayake et al.
JOURNAL OF DAIRY SCIENCE (2012)
The functional, rheological and sensory characteristics of ice creams with various fat replacers
Oya Berkay Karaca et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2009)
Use of fat replacers in the production of reduced-calorie vanilla ice cream
Vildan Aykan et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2008)
Comparisons on 10 non-meat protein fat substitutes for low-fat Kung-wans
SY Hsu et al.
JOURNAL OF FOOD ENGINEERING (2006)
Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers
FJ Colmenero et al.
MEAT SCIENCE (2005)
Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers
N Koca et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs
H Ulu
FOOD CHEMISTRY (2004)
Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt
F Yazici et al.
JOURNAL OF FOOD ENGINEERING (2004)
Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat
M Du et al.
POULTRY SCIENCE (2002)
分享论文
