155 related articles for article (PubMed ID: 36766126)
21. 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]
22. Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products.
Asyrul-Izhar AB; Bakar J; Sazili AQ; Goh YM; Ismail-Fitry MR
Gels; 2023 Jan; 9(1):. PubMed ID: 36661816
[TBL] [Abstract][Full Text] [Related]
23. Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.
Mohamed HM; Emara MM; Nouman TM
J Sci Food Agric; 2016 Jul; 96(9):2990-7. PubMed ID: 26391435
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters.
Tan SS; Aminah A; Zhang XG; Abdul SB
Meat Sci; 2006 Mar; 72(3):387-97. PubMed ID: 22061722
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.
Ningtyas DW; Bhandari B; Bansal N; Prakash S
J Texture Stud; 2018 Feb; 49(1):11-22. PubMed ID: 28594435
[TBL] [Abstract][Full Text] [Related]
28. Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat.
Ozturk-Kerimoglu B; Urgu-Ozturk M; Serdaroglu M; Koca N
Meat Sci; 2022 Feb; 184():108672. PubMed ID: 34655998
[TBL] [Abstract][Full Text] [Related]
29. Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion.
Ferro AC; de Souza Paglarini C; Rodrigues Pollonio MA; Lopes Cunha R
Meat Sci; 2021 Apr; 174():108424. PubMed ID: 33422772
[TBL] [Abstract][Full Text] [Related]
30. Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality.
Öztürk-Kerimoğlu B; Kavuşan HS; Tabak D; Serdaroğlu M
Food Sci Anim Resour; 2020 Sep; 40(5):710-721. PubMed ID: 32968724
[TBL] [Abstract][Full Text] [Related]
31. Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies.
Perez-Santana M; Cagampang GB; Nieves C; Cedeño V; MacIntosh AJ
Foods; 2022 Sep; 11(18):. PubMed ID: 36140921
[TBL] [Abstract][Full Text] [Related]
32. Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages.
Corimayhua-Silva AA; Elías-Peñafiel C; Rojas-Ayerve T; Guevara-Pérez A; Farfán-Rodríguez L; Encina-Zelada CR
Foods; 2024 Jan; 13(3):. PubMed ID: 38338524
[TBL] [Abstract][Full Text] [Related]
33. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.
Alves LAADS; Lorenzo JM; Gonçalves CAA; Santos BAD; Heck RT; Cichoski AJ; Campagnol PCB
Meat Sci; 2016 Nov; 121():73-78. PubMed ID: 27288899
[TBL] [Abstract][Full Text] [Related]
34. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.
Kim TK; Lee MH; Kim SM; Kim MJ; Jung S; Yong HI; Choi YS
Poult Sci; 2021 Feb; 100(2):1291-1298. PubMed ID: 33518086
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
Pourashouri P; Shabanpour B; Kordjazi M; Jamshidi A
J Sci Food Agric; 2020 Sep; 100(12):4474-4482. PubMed ID: 32399983
[TBL] [Abstract][Full Text] [Related]
37. Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.
Shin DJ; Lee HJ; Lee D; Jo C; Choe J
Poult Sci; 2020 May; 99(5):2811-2818. PubMed ID: 32359618
[TBL] [Abstract][Full Text] [Related]
38. Incorporation of
Frangopoulos T
J Food Sci Technol; 2022 May; 59(5):2060-2070. PubMed ID: 35531411
[TBL] [Abstract][Full Text] [Related]
39. Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers.
Zheng B; Li X; Hao J; Xu D
Food Chem; 2023 Feb; 402():134080. PubMed ID: 36137383
[TBL] [Abstract][Full Text] [Related]
40. Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment.
Devatkal SK; Manjunatha M; Narsaiah K; Patil RT
J Food Sci Technol; 2014 Mar; 51(3):511-8. PubMed ID: 24587526
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
