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

Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

(2016) Wenjie Liu et al.   FOOD RESEARCH INTERNATIONAL

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

(2013) S. Cofrades et al.   FOOD CHEMISTRY

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

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

Substitution of Saturated Fat in Processed Meat Products: A Review

(2011) J. C. Ospina-E et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

(2011) D. Álvarez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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 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