These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
130 related articles for article (PubMed ID: 35940111)
21. Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages. Toldrà M; Taberner P; Parés D; Carretero C Meat Sci; 2021 Dec; 182():108640. PubMed ID: 34364077 [TBL] [Abstract][Full Text] [Related]
22. Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels. Kim HW; Setyabrata D; Lee YJ; Brad Kim YH Korean J Food Sci Anim Resour; 2018 Apr; 38(2):315-324. PubMed ID: 29805281 [TBL] [Abstract][Full Text] [Related]
23. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees. Choi YS; Kim HW; Hwang KE; Song DH; Choi JH; Lee MA; Chung HJ; Kim CJ Meat Sci; 2014 Feb; 96(2 Pt A):892-900. PubMed ID: 24200582 [TBL] [Abstract][Full Text] [Related]
25. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. Serdaroğlu M; Öztürk B; Urgu M Meat Sci; 2016 Jul; 117():187-95. PubMed ID: 26995773 [TBL] [Abstract][Full Text] [Related]
27. Influence of bacterial cellulose (nata) on the physicochemical and sensory properties of frankfurter. Yu SY; Lin KW J Food Sci; 2014 Jun; 79(6):C1117-22. PubMed ID: 24888552 [TBL] [Abstract][Full Text] [Related]
28. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage. Wang Y; Wang W; Jia H; Gao G; Wang X; Zhang X; Wang Y J Food Sci; 2018 Jun; 83(6):1740-1747. PubMed ID: 29745986 [TBL] [Abstract][Full Text] [Related]
29. Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter. Henck JMM; Bis-Souza CV; Pollonio MAR; Lorenzo JM; Barretto ACS Br Poult Sci; 2019 Dec; 60(6):716-723. PubMed ID: 31532242 [TBL] [Abstract][Full Text] [Related]
30. The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems. Vasquez Mejia SM; Shaheen A; Zhou Z; McNeill D; Bohrer BM Meat Sci; 2019 Oct; 156():85-92. PubMed ID: 31141760 [TBL] [Abstract][Full Text] [Related]
31. The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages. O'Flynn CC; Cruz-Romero MC; Troy D; Mullen AM; Kerry JP Meat Sci; 2014 Mar; 96(3):1266-74. PubMed ID: 24334049 [TBL] [Abstract][Full Text] [Related]
32. Effect of bamboo salt on the physicochemical properties of meat emulsion systems. Kim HY; Lee ES; Jeong JY; Choi JH; Choi YS; Han DJ; Lee MA; Kim SY; Kim CJ Meat Sci; 2010 Dec; 86(4):960-5. PubMed ID: 20826069 [TBL] [Abstract][Full Text] [Related]
33. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Choi YS; Choi JH; Han DJ; Kim HY; Lee MA; Kim HW; Lee JW; Chung HJ; Kim CJ Meat Sci; 2010 Jan; 84(1):212-8. PubMed ID: 20374777 [TBL] [Abstract][Full Text] [Related]
34. Light backscatter fiber optic sensor: a new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate. Nieto G; Xiong YL; Payne F; Castillo M Meat Sci; 2015 Feb; 100():262-8. PubMed ID: 25460135 [TBL] [Abstract][Full Text] [Related]
35. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage. de Souza Paglarini C; Vidal VA; Ribeiro W; Badan Ribeiro AP; Bernardinelli OD; Herrero AM; Ruiz-Capillas C; Sabadini E; Rodrigues Pollonio MA J Sci Food Agric; 2021 Jan; 101(2):505-517. PubMed ID: 32648307 [TBL] [Abstract][Full Text] [Related]
36. Research Note: Effects of fiber source on the physicochemical properties of lean poultry meat products. Barbut S Poult Sci; 2023 May; 102(5):102423. PubMed ID: 36972671 [TBL] [Abstract][Full Text] [Related]
37. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems. Cofrades S; Antoniou I; Solas MT; Herrero AM; Jiménez-Colmenero F Food Chem; 2013 Nov; 141(1):338-46. PubMed ID: 23768366 [TBL] [Abstract][Full Text] [Related]
38. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations. Kim HW; Setyabrata D; Lee Y; Jones OG; Kim YHB J Food Sci; 2017 Dec; 82(12):2787-2793. PubMed ID: 29095501 [TBL] [Abstract][Full Text] [Related]
39. Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages. Grossi A; Søltoft-Jensen J; Knudsen JC; Christensen M; Orlien V Meat Sci; 2011 Oct; 89(2):195-201. PubMed ID: 21576003 [TBL] [Abstract][Full Text] [Related]
40. Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters. Kim HW; Hwang KE; Song DH; Kim YJ; Lim YB; Ham YK; Yeo EJ; Chang SJ; Choi YS; Kim CJ Meat Sci; 2014 Aug; 97(4):513-7. PubMed ID: 24769151 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]