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398 related items for PubMed ID: 20492255

  • 1. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure.
    Youssef MK, Barbut S.
    J Food Sci; 2010 Mar; 75(2):S108-14. PubMed ID: 20492255
    [Abstract] [Full Text] [Related]

  • 2. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.
    Barbut S, Youssef MK.
    J Food Sci; 2016 Sep; 81(9):C2199-205. PubMed ID: 27527510
    [Abstract] [Full Text] [Related]

  • 3. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters.
    Youssef MK, Barbut S.
    Meat Sci; 2009 Jun; 82(2):228-33. PubMed ID: 20416752
    [Abstract] [Full Text] [Related]

  • 4. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil.
    Youssef MK, Barbut S.
    Meat Sci; 2011 Apr; 87(4):356-60. PubMed ID: 21146328
    [Abstract] [Full Text] [Related]

  • 5. Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels.
    Youssef MK, Barbut S.
    Meat Sci; 2011 Jan; 87(1):54-60. PubMed ID: 20875930
    [Abstract] [Full Text] [Related]

  • 6. Organogels use in meat processing - Effects of fat/oil type and heating rate.
    Barbut S, Marangoni A.
    Meat Sci; 2019 Mar; 149():9-13. PubMed ID: 30448475
    [Abstract] [Full Text] [Related]

  • 7. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters.
    Alejandre M, Astiasarán I, Ansorena D, Barbut S.
    Food Res Int; 2019 Aug; 122():129-136. PubMed ID: 31229064
    [Abstract] [Full Text] [Related]

  • 8. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
    Babji AS, Alina AR, Seri Chempaka MY, Sharmini T, Basker R, Yap SL.
    Int J Food Sci Nutr; 1998 Sep; 49(5):327-32. PubMed ID: 10367001
    [Abstract] [Full Text] [Related]

  • 9. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.
    Selani MM, Shirado GA, Margiotta GB, Saldaña E, Spada FP, Piedade SM, Contreras-Castillo CJ, Canniatti-Brazaca SG.
    Meat Sci; 2016 Feb; 112():69-76. PubMed ID: 26562792
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.
    Zhuang X, Han M, Kang ZL, Wang K, Bai Y, Xu XL, Zhou GH.
    Meat Sci; 2016 Mar; 113():107-15. PubMed ID: 26641280
    [Abstract] [Full Text] [Related]

  • 12. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM.
    Food Chem; 2013 Dec 15; 141(4):3688-94. PubMed ID: 23993537
    [Abstract] [Full Text] [Related]

  • 13. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL.
    J Texture Stud; 2019 Apr 15; 50(2):131-138. PubMed ID: 30414321
    [Abstract] [Full Text] [Related]

  • 14. 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 15; 117():187-95. PubMed ID: 26995773
    [Abstract] [Full Text] [Related]

  • 15. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
    Öztürk B, Urgu M, Serdaroğlu M.
    J Sci Food Agric; 2017 May 15; 97(7):2075-2083. PubMed ID: 27569658
    [Abstract] [Full Text] [Related]

  • 16. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer.
    Utama DT, Jeong HS, Kim J, Barido FH, Lee SK.
    Poult Sci; 2019 Jul 01; 98(7):3059-3066. PubMed ID: 30877751
    [Abstract] [Full Text] [Related]

  • 17. Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter.
    Barbut S, Somboonpanyakul P.
    Poult Sci; 2007 Jul 01; 86(7):1440-4. PubMed ID: 17575194
    [Abstract] [Full Text] [Related]

  • 18. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters.
    Álvarez D, Barbut S.
    Meat Sci; 2013 Jul 01; 94(3):320-7. PubMed ID: 23567131
    [Abstract] [Full Text] [Related]

  • 19. 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 01; 83(6):1740-1747. PubMed ID: 29745986
    [Abstract] [Full Text] [Related]

  • 20. Potential use of organogels to replace animal fat in comminuted meat products.
    Barbut S, Wood J, Marangoni A.
    Meat Sci; 2016 Dec 01; 122():155-162. PubMed ID: 27552678
    [Abstract] [Full Text] [Related]

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