Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure

MEAT EMULSION STABILITY. Influence of Hydrophilic Lipophilic Balance, Salt Concentration and Blending with Surfactants

(2010) J.P. EERD   JOURNAL OF FOOD SCIENCE

Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

(2010) M.K. Youssef et al.   JOURNAL OF FOOD SCIENCE

Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels

(2009) Mangang Wu et al.   JOURNAL OF FOOD SCIENCE

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

(2009) M.K. Youssef et al.   MEAT SCIENCE

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

(2009) Yun-Sang Choi et al.   MEAT SCIENCE

Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

(2007) Ester Cáceres et al.   MEAT SCIENCE