158 related articles for article (PubMed ID: 31950111)
1. Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (
Jeong Y; Han Y
Food Sci Anim Resour; 2019 Dec; 39(6):953-965. PubMed ID: 31950111
[TBL] [Abstract][Full Text] [Related]
2. Effect of Buckwheat (
Lee SH; Kim GW; Choe J; Kim HY
Korean J Food Sci Anim Resour; 2018 Oct; 38(5):927-935. PubMed ID: 30479500
[TBL] [Abstract][Full Text] [Related]
3. Lotus (
Ham YK; Hwang KE; Song DH; Kim YJ; Shin DJ; Kim KI; Lee HJ; Kim NR; Kim CJ
Korean J Food Sci Anim Resour; 2017; 37(2):219-227. PubMed ID: 28515646
[TBL] [Abstract][Full Text] [Related]
4. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
Yang Y; Wang W; Wu Z; Wang X; Zhang K; Li Y
J Sci Food Agric; 2020 Jan; 100(1):268-276. PubMed ID: 31512249
[TBL] [Abstract][Full Text] [Related]
5. Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages.
Choi MS; Choi YS; Kim HW; Hwang KE; Song DH; N Lee SY; Kim CJ
Korean J Food Sci Anim Resour; 2014; 34(2):158-65. PubMed ID: 26760933
[TBL] [Abstract][Full Text] [Related]
6. Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage.
Cheetangdee N
J Food Sci Technol; 2017 Jun; 54(7):1901-1909. PubMed ID: 28720946
[TBL] [Abstract][Full Text] [Related]
7. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.
López-Vargas JH; Fernández-López J; Pérez-Álvarez JÁ; Viuda-Martos M
Meat Sci; 2014 Jun; 97(2):270-6. PubMed ID: 24607997
[TBL] [Abstract][Full Text] [Related]
8. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
Choe J; Kim HY
Poult Sci; 2019 Jun; 98(6):2662-2669. PubMed ID: 30698807
[TBL] [Abstract][Full Text] [Related]
9. Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.
Choi YS; Kim YB; Hwang KE; Song DH; Ham YK; Kim HW; Sung JM; Kim CJ
Poult Sci; 2016 Jun; 95(6):1465-71. PubMed ID: 27030694
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.
Santana P; Huda N; Yang TA
J Food Sci Technol; 2015 Mar; 52(3):1507-15. PubMed ID: 25745219
[TBL] [Abstract][Full Text] [Related]
11. The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.
Yum HW; Seo JK; Jeong JY; Kim GD; Rahman MS; Yang HS
Korean J Food Sci Anim Resour; 2018 Feb; 38(1):123-134. PubMed ID: 29725230
[TBL] [Abstract][Full Text] [Related]
12. Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.
Wang W; Wang X; Zhao W; Gao G; Zhang X; Wang Y; Wang Y
J Texture Stud; 2018 Jun; 49(3):300-308. PubMed ID: 28921519
[TBL] [Abstract][Full Text] [Related]
13. Effect of
Ham HJ; Kang GH; Choi YS; Jeong TJ; Hwang KE; Kim CJ
Korean J Food Sci Anim Resour; 2016 Oct; 36(5):601-611. PubMed ID: 27857535
[TBL] [Abstract][Full Text] [Related]
14. Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage.
Park SY; Kim HY
Korean J Food Sci Anim Resour; 2016; 36(6):737-743. PubMed ID: 28115884
[TBL] [Abstract][Full Text] [Related]
15. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
Choe JH; Kim HY; Lee JM; Kim YJ; Kim CJ
Meat Sci; 2013 Apr; 93(4):849-54. PubMed ID: 23313971
[TBL] [Abstract][Full Text] [Related]
16. Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System.
Lee JA; Kim GW; Kim HY; Choe J
Food Sci Anim Resour; 2019 Apr; 39(2):286-295. PubMed ID: 31149670
[TBL] [Abstract][Full Text] [Related]
17. Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage.
Wang L; Guo H; Liu X; Jiang G; Li C; Li X; Li Y
Meat Sci; 2019 Oct; 156():44-51. PubMed ID: 31125946
[TBL] [Abstract][Full Text] [Related]
18. Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil.
Shin DJ; Yim DG; Kwon JA; Kim SS; Lee HJ; Jo C
Poult Sci; 2022 Jan; 101(1):101554. PubMed ID: 34823177
[TBL] [Abstract][Full Text] [Related]
19. The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage.
Jin SK; Choi JS; Moon SS; Jeong JY; Kim GD
Korean J Food Sci Anim Resour; 2014; 34(4):472-81. PubMed ID: 26761285
[TBL] [Abstract][Full Text] [Related]
20. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
Lee HJ; Jung EH; Lee SH; Kim JH; Lee JJ; Choi YI
Korean J Food Sci Anim Resour; 2015; 35(1):130-6. PubMed ID: 26761810
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
