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Journal Abstract Search

544 related items for PubMed ID: 23768366

  • 1.
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  • 2. 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
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  • 4. Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.
    Freire M, Bou R, Cofrades S, Solas MT, Jiménez-Colmenero F.
    J Sci Food Agric; 2016 Feb; 96(3):900-8. PubMed ID: 25752293
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  • 5. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.
    Delgado-Pando G, Cofrades S, Rodríguez-Salas L, Jiménez-Colmenero F.
    Meat Sci; 2011 Jun; 88(2):241-8. PubMed ID: 21239120
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  • 8. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2011 Sep; 89(1):65-71. PubMed ID: 21497446
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  • 10. Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions.
    Chevalier RC, Gomes A, Cunha RL.
    Food Res Int; 2022 Jun; 156():111123. PubMed ID: 35651003
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  • 12. Influence of double (w1/o/w2) emulsion composition on lubrication properties.
    Oppermann AK, Verkaaik LC, Stieger M, Scholten E.
    Food Funct; 2017 Feb 22; 8(2):522-532. PubMed ID: 27934976
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  • 13. W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release.
    Frasch-Melnik S, Spyropoulos F, Norton IT.
    J Colloid Interface Sci; 2010 Oct 01; 350(1):178-85. PubMed ID: 20621305
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  • 14. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
    Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A.
    Biomolecules; 2022 Oct 03; 12(10):. PubMed ID: 36291625
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  • 16. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.
    Beriain MJ, Gómez I, Petri E, Insausti K, Sarriés MV.
    Meat Sci; 2011 May 03; 88(1):189-97. PubMed ID: 21236589
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  • 17. 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 03; 75(2):S108-14. PubMed ID: 20492255
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  • 18. 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 15; 402():134080. PubMed ID: 36137383
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  • 19. Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model.
    Lalou S, Kadri HE, Gkatzionis K.
    Food Res Int; 2017 Oct 15; 100(Pt 2):122-131. PubMed ID: 28888432
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