Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages

Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters

(2018) Seline Glorieux et al.   JOURNAL OF FOOD SCIENCE

Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures

(2017) S. Glorieux et al.   POULTRY SCIENCE

Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters

(2016) S. Barbut et al.   JOURNAL OF FOOD SCIENCE

Factors influencing meat emulsion properties and product texture: A review

(2015) D. Santhi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD

(2015) Liselot Steen et al.   FOOD RESEARCH INTERNATIONAL

Effect of Salt and Liver/Fat Ratio on Microstructure, Emulsion Stability, Texture and Sensory Mouth Feel of Liver Paste

(2014) Liselot Steen et al.   Food and Bioprocess Technology

Fat crystallisation at oil–water interfaces

(2013) M. Douaire et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Distribution of fat droplets/particles and protein film components in batters of lean and back fat produced under controlled shear conditions

(2013) Yawei Zhang et al.   CyTA-Journal of Food

Effect of Chemical and Enzymatic Modifications on the Identity Characteristics of Lard: A Review

(2013) J.M.N. Marikkar et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification

(2013) Roberta Claro da Silva et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory

(2013) R.G.M. van der Sman   MEAT SCIENCE

Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour

(2011) M. S. Ali et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

(2011) Jun-Hua Shao et al.   FOOD RESEARCH INTERNATIONAL

Structure and functionality of edible fats

(2011) Alejandro G. Marangoni et al.   Soft Matter

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

(2010) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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