Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

(2013) Zhuang-Li Kang et al.   MEAT SCIENCE

Functional ingredients for poultry meat products

(2013) Massimiliano Petracci et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

(2012) Yuqin Ding et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Convenience breaded poultry meat products – New developments

(2012) Shai Barbut   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasonics in food processing

(2012) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)

(2011) Joanna Stadnik et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

(2011) Jian Sun et al.   JOURNAL OF FOOD SCIENCE

Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins

(2010) Xingjian Huang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Advances in ingredient and processing systems for meat and meat products

(2010) Jochen Weiss et al.   MEAT SCIENCE

Alkali-aided protein extraction from chicken dark meat: Textural properties and color characteristics of recovered proteins

(2010) D. A. Omana et al.   POULTRY SCIENCE

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

(2009) Hai-Jun Chang et al.   Food and Bioprocess Technology

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

(2009) Anita L. Sikes et al.   Innovative Food Science & Emerging Technologies

Gelation kinetics of an imitation-mortadella emulsion during heat treatment determined by oscillatory rheometry

(2009) J.J. Ferris et al.   JOURNAL OF FOOD ENGINEERING

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

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

(2008) Minyi Han et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

(2008) I. Siró et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing

(2007) Joanna Stadnik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY