Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters-Reference-Cited by-同舟云学术

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Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Published:2015-02-13 Issue:3 Volume:13 Page:445-455
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Chen Lin,Wang Peng,Kang Zhuang-Li,Li Ke,Xie Chong,Sun Jing-Xin,Xu Xing-Lian

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2014.998291

Reference57 articles.

1. Functionality of muscle constituents in the processing of comminuted meat products

2. Functional properties of isolated porcine blood proteins

3. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils

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

Cited by 20 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. Response surface methodology (RSM) identifies the lowest amount of chicken plasma protein (CPP) in surimi-based products with optimum protein solubility, cohesiveness, and whiteness;CyTA - Journal of Food;2023-11-02

2. Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion;Food Science and Technology International;2023-08-18

3. Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage;Applied Food Research;2023-06

4. Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review;Food Hydrocolloids;2023-04

5. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages;Meat Science;2023-03

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