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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

178 related items for PubMed ID: 27514694

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  • 23. Physicochemical and rheological properties of soybean organogels: Interactions between different structuring agents.
    Godoi KRR, Basso RC, Ming CC, Silva VMD, Cunha RLD, Barrera-Arellano D, Ribeiro APB.
    Food Res Int; 2019 Oct; 124():108475. PubMed ID: 31466657
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  • 26. 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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  • 27. 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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  • 28. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ.
    Meat Sci; 2010 Mar; 84(3):557-63. PubMed ID: 20374824
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  • 31. Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo-reversible or Thermo-irreversible Curdlan Gels.
    Jiang S, Cao CA, Xia XF, Liu Q, Kong BH.
    J Food Sci; 2019 May; 84(5):1068-1077. PubMed ID: 30990884
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  • 36. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut.
    Álvarez D, Xiong YL, Castillo M, Payne FA, Garrido MD.
    Meat Sci; 2012 Sep; 92(1):8-15. PubMed ID: 22503483
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  • 37. Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters.
    Shin DM, Yune JH, Kim YJ, Keum SH, Jung HS, Kwon HC, Kim DH, Sohn H, Jeong CH, Lee HG, Han SG.
    Anim Biosci; 2022 Jun; 35(6):927-937. PubMed ID: 34991215
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  • 38. 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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  • 39. 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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