Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage

Physicochemical characteristics and gelation properties of collagen superfine powder from swine skin: the effects of preheating treatment

(2016) Wenhang Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

(2016) Huijuan Yang et al.   MEAT SCIENCE

Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

(2015) Miriam de Oliveira Faria et al.   MEAT SCIENCE

Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition

(2015) Mourad Jridi et al.   Food Bioscience

Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages

(2012) Valerie Schuh et al.   MEAT SCIENCE

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

(2012) Ju-Hui Choe et al.   MEAT SCIENCE

Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage

(2011) Sajid Maqsood et al.   FOOD CHEMISTRY

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Production of silver carp bone powder using superfine grinding technology: Suitable production parameters and its properties

(2011) Gang-cheng Wu et al.   JOURNAL OF FOOD ENGINEERING

Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

(2011) Anirene Galvão Tavares Pereira et al.   MEAT SCIENCE

Influence of carrageenan addition on turkey meat sausages properties

(2009) M.A. Ayadi et al.   JOURNAL OF FOOD ENGINEERING

Innovations in the development of healthier chicken sausages formulated with different lipid sources

(2009) S. C. Andres et al.   POULTRY SCIENCE

Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

(2008) M.A. Lee et al.   MEAT SCIENCE