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Journal Abstract Search

204 related items for PubMed ID: 26603612

  • 1. Impact of acoustic cavitation on food emulsions.
    Krasulya O, Bogush V, Trishina V, Potoroko I, Khmelev S, Sivashanmugam P, Anandan S.
    Ultrason Sonochem; 2016 May; 30():98-102. PubMed ID: 26603612
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  • 4. Physicochemical characterization of black seed oil-milk emulsions through ultrasonication.
    Anandan S, Keerthiga M, Vijaya S, Asiri AM, Bogush V, Krasulyaa O.
    Ultrason Sonochem; 2017 Sep; 38():766-771. PubMed ID: 27838219
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  • 5. Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers.
    Kaltsa O, Michon C, Yanniotis S, Mandala I.
    Ultrason Sonochem; 2013 May; 20(3):881-91. PubMed ID: 23266492
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  • 10. Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.
    Miklos R, Mora-Gallego H, Larsen FH, Serra X, Cheong LZ, Xu X, Arnau J, Lametsch R.
    Meat Sci; 2014 Jan; 96(1):617-22. PubMed ID: 24045062
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  • 15. Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes.
    Urgu-Öztürk M, Öztürk-Kerimoğlu B, Serdaroğlu M.
    Meat Sci; 2020 Sep; 167():108162. PubMed ID: 32413691
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  • 16. 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
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  • 17. 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; 97(7):2075-2083. PubMed ID: 27569658
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  • 18. 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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  • 19. Deterioration of edible oils during food processing by ultrasound.
    Chemat F, Grondin I, Shum Cheong Sing A, Smadja J.
    Ultrason Sonochem; 2004 Jan; 11(1):13-5. PubMed ID: 14624981
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  • 20. 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; 88(1):189-97. PubMed ID: 21236589
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