Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters
활용도 Analysis
논문 Analysis
연구자 Analysis
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Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters' 의 참고문헌
Using cellulose nanofibers and its palm oil pickering emulsion as fat substitutes in emulsified sausage
The influence of additives on properties of heat-induced gels from salt-soluble proteins extracted from goose
The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle : a low field NMR study
The antioxidant, angiotensin converting enzyme inhibition activity, and phenolic compounds of bamboo shoot extracts
Technological demands of meat processing – An Asian perspective
Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue : a potential functional ingredient
Sensory analysis : relevance for prebiotic, probiotic, and synbiotic product development
Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber
Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation
Raman analysis of surimi gelation by addition of wheat dietary fibre
Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
Physicochemical properties of surimi gels fortified with dietary fiber
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
Origin of multiexponential T2 relaxation in muscle myowater
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach
L‐histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution
Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
Influence of biofilm surface layer protein A(BslA)on the gel structure of myofibril protein from chicken breast
Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding
Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber
Impact of carboxymethyl cellulose(CMC)and microcrystalline cellulose(MCC)on functional characteristics of emulsified sausages
Healthy processed meat products–Regulatory, reformulation and consumer challenges
Enhancing the health potential of processed meat : the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix
Effects of vegetable oils on gel properties of surimi gels
Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system
Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels
Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage
Effects of calcium ion on gel properties and gelation of tilapia(Oreochromis niloticus)protein isolates processed with pH shift method
Effects of bamboo shoot dietary fiber on mechanical properties, moisture distribution, and microstructure of frozen dough
Effects of Fat Levels and Rice Bran Fiber on the Chemical, Textural, and Sensory Properties of Frankfurters
Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage
Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters
Effect of sodium chloride or sodium bicarbonate in the chicken batters : a physico-chemical and Raman spectroscopy study
Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage
Effect of dietary fibre and MTGase on the quality of mackerel surimi gels
Effect of bamboo shoot dietary fiber on rheological properties, moisture distribution and microstructure of frozen dough
Dietary fiber as fat substitute in emulsified and cooked meat model system
Designing healthier comminuted meat products : effect of dietary fibers on water distribution and texture of a fat-reduced meat model system
Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation
Binding properties and colour of bologna sausage made with varying fat levels, protein levels and cooking temperatures
A review on application of hydrocolloids in meat and poultry products
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Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters'
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