Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins

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Technological investigation into duck meat and its products - a potential alternative to chicken

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The effects of insoluble dietary fiber on myofibrillar protein gelation: microstructure and molecular conformations

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Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

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Cellulose fibers extracted from rice and oat husks and their application in hydrogel

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Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber

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Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

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Studies on the quality of duck meat sausages during refrigeration

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Study of hydration properties of wheat bran as a function of particle size

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Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

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The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre

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Spectroscopic Approaches to the Understanding of Water in Foods

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Development of dietary fiber rich chicken meat patties using wheat and oat bran

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

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

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Raman analysis of surimi gelation by addition of wheat dietary fibre

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Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

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