Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

Author:

Youssef M.K.,Barbut S.

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Protein–protein interaction in processed meats;Acton,1984

2. Properties of mixed and filled type dairy gels;Aguilera;Journal of Food Science,1989

3. A comparison of fat-holding between beef burgers and emulsion sausages;Andersson;Journal of the Science of Food and Agriculture,2000

4. The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages;Andrès;International Journal of Food Science & Technology,2006

5. Official methods of analysis;Association of Official Analytical Chemists (AOAC),1996

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