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274 related items for PubMed ID: 21146328

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.
    Morales-Irigoyen EE, Severiano-Pérez P, Rodriguez-Huezo ME, Totosaus A.
    Food Sci Technol Int; 2012 Aug; 18(4):413-21. PubMed ID: 22773543
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 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. 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]

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

  • 9. Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue.
    Dreher J, Blach C, Terjung N, Gibis M, Weiss J.
    J Food Sci; 2020 Feb; 85(2):421-431. PubMed ID: 31943214
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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 01; 112():69-76. PubMed ID: 26562792
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 50(2):131-138. PubMed ID: 30414321
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 113():107-15. PubMed ID: 26641280
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 96(3):1297-303. PubMed ID: 24342180
    [Abstract] [Full Text] [Related]

  • 15. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.
    Selani MM, Shirado GA, Margiotta GB, Rasera ML, Marabesi AC, Piedade SM, Contreras-Castillo CJ, Canniatti-Brazaca SG.
    Meat Sci; 2016 May 01; 115():9-15. PubMed ID: 26775152
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 122():129-136. PubMed ID: 31229064
    [Abstract] [Full Text] [Related]

  • 17. Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters.
    Liu W, Lanier TC, Osborne JA.
    Meat Sci; 2016 Jan 01; 111():67-77. PubMed ID: 26340743
    [Abstract] [Full Text] [Related]

  • 18. Using Canola Oil Organogels as Fat Replacement in Liver Pâté.
    Barbut S, Marangoni AG, Thode U, Tiensa BE.
    J Food Sci; 2019 Sep 01; 84(9):2646-2651. PubMed ID: 31429478
    [Abstract] [Full Text] [Related]

  • 19. 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 01; 117():187-95. PubMed ID: 26995773
    [Abstract] [Full Text] [Related]

  • 20. Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.
    Chen Y, Jia X, Sun F, Jiang S, Liu H, Liu Q, Kong B.
    Meat Sci; 2020 Feb 01; 160():107968. PubMed ID: 31675517
    [Abstract] [Full Text] [Related]

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