Soy protein concentrates and isolates in comminuted meat systems
Author:
Affiliation:
1. Central Soyal Internationa; Brussels Belgium
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Cited by 17 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Processing Foods without Soybean Ingredients;Allergen Management in the Food Industry;2010-08-04
2. Uses of Pekilo, a microfungus biomass from Paecilomyces varioti in sausage and meat balls;International Journal of Food Science & Technology;2007-06-28
3. Comparison of Functional Characteristics of Modified Corn Gluten Meal In Vitro and in an Emulsified Meat Model System;Journal of Food Science;2003-11
4. Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-Fat Meat Batters in a Model System;Journal of Food Science;2000-01
5. COMPARATIVE STUDY OF CORN GERM AND SOY PROTEINS UTILIZATION IN COMMINUTED MEAT PRODUCTS;Journal of Food Quality;1992-05
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