Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 49 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. Textural properties, cooking loss and syneresis of chicken meatballs using carboxymethylated sago starch and isolated soy protein blends;AIP Conference Proceedings;2024
2. Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat;Meat Science;2022-02
3. Determination of hidden milk allergens in meat-based foodstuffs by liquid chromatography coupled to electrospray ionization and high-resolution tandem mass spectrometry;Food Control;2022-01
4. VALORIZATION of HAZELNUT and SESAME PROTEIN ISOLATES in SUSTAINABLE MEATBALL MANUFACTURE;Carpathian Journal of Food Science and Technology;2021-12-29
5. Effect of orifice size on quality characteristics of burger made from spent laying duck meat;IOP Conference Series: Earth and Environmental Science;2021-11-01
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