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Journal Abstract Search

184 related items for PubMed ID: 35026537

  • 1. Impact of replacing pork backfat with rapeseed oleosomes - Natural pre-emulsified oil - On technological properties of meat model systems.
    Bibat MAD, Ang MJ, Eun JB.
    Meat Sci; 2022 Apr; 186():108732. PubMed ID: 35026537
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  • 3. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.
    Kang ZL, Xie JJ, Li YP, Song WJ, Ma HJ.
    Meat Sci; 2023 Apr; 198():109087. PubMed ID: 36628894
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  • 6. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y, Wang W, Jia H, Gao G, Wang X, Zhang X, Wang Y.
    J Food Sci; 2018 Jun; 83(6):1740-1747. PubMed ID: 29745986
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  • 8. 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
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  • 9. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.
    Li C, Xie W, Zhang X, Liu J, Zhang M, Shao JH.
    Meat Sci; 2023 Mar 01; 197():109086. PubMed ID: 36580792
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  • 15. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M, Cipriano TM, da Cruz AG, Santos BA, Pollonio MA, Campagnol PC.
    Meat Sci; 2015 Jun 01; 104():44-51. PubMed ID: 25688689
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  • 16. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
    Argel NS, Ranalli N, Califano AN, Andrés SC.
    J Sci Food Agric; 2020 Aug 01; 100(10):3932-3941. PubMed ID: 32329079
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  • 17. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.
    Pires MA, Rodrigues I, Barros JC, Carnauba G, de Carvalho FA, Trindade MA.
    J Sci Food Agric; 2020 Jan 15; 100(1):410-420. PubMed ID: 31599968
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  • 20. 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 15; 96(3):900-8. PubMed ID: 25752293
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