| 1 |
Functional emulsion gels with potential application in meat products
Paglarini CD, Furtado GD, Biachi JP, Vidal VAS, Martini S, Forte MBS, Cunha RL, Pollonio MAR
Journal of Food Engineering, 222, 29, 2018 |
| 2 |
Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics
Kurt A, Genccelep H
Journal of Food Engineering, 237, 128, 2018 |
| 3 |
Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling
Irmscher SB, Bojthe Z, Herrmann K, Gibis M, Kohlus R, Weiss J
Journal of Food Engineering, 117(3), 316, 2013 |
| 4 |
Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation
Karaman S, Yilmaz MT, Dogan M, Yetim H, Kayacier A
Journal of Food Engineering, 107(2), 241, 2011 |
| 5 |
Application of light extinction to determine stability of beef emulsions
Alvarez D, Castillo M, Payne FA, Cox RB, Xiong YL
Journal of Food Engineering, 96(2), 309, 2010 |
| 6 |
Influence of carrageenan addition on turkey meat sausages properties
Ayadi MA, Kechaou A, Makni I, Attia H
Journal of Food Engineering, 93(3), 278, 2009 |
| 7 |
Optimisation of the meat emulsification process using at-line human evaluations and the Simplex method
Curt C, Allais I, Perrot N, Leblanc V, Trystram G
Journal of Food Engineering, 64(1), 33, 2004 |
