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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

221 related items for PubMed ID: 20875930

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  • 5. 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; 50(2):131-138. PubMed ID: 30414321
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  • 6. 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
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  • 7. Use of cold-set whey protein gelation to improve poultry meat batters.
    Hongsprabhas P, Barbut S.
    Poult Sci; 1999 Jul; 78(7):1074-8. PubMed ID: 10404691
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  • 8. Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bologna.
    Omana DA, Pietrasik Z, Betti M.
    J Food Sci; 2012 Jul; 77(7):S274-80. PubMed ID: 22757718
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  • 10. Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat Batters.
    Irmscher SB, Gibis M, Herrmann K, Oechsle AM, Kohlus R, Weiss J.
    J Food Sci; 2016 Mar; 81(3):E618-26. PubMed ID: 26799444
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  • 11. Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system.
    Barbut S.
    Poult Sci; 2010 Jun; 89(6):1320-4. PubMed ID: 20460680
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  • 18. Performance optimization of soy and whey protein isolates as coating materials on chicken meat.
    Kurt S, Kilinççeker O.
    Poult Sci; 2011 Jan; 90(1):195-200. PubMed ID: 21177460
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  • 19. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.
    Salminen H, Herrmann K, Weiss J.
    Meat Sci; 2013 Mar; 93(3):659-67. PubMed ID: 23273478
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  • 20. Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.
    Marchetti L, Andrés SC, Califano AN.
    Meat Sci; 2014 Mar; 96(3):1297-303. PubMed ID: 24342180
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