Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems

Author:

Sadeghi-Mehr Arash,Raudsepp Piret,Brüggemann Dagmar Adeline,Lautenschlaeger Ralf,Drusch Stephan

Funder

German Federal Ministry of Food and Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Structural development of semi-solid dairy desserts influenced by hydrocolloids and temperature: Rheology and particle size distribution;Balaghi;International Dairy Journal,2014

2. Rheological properties and baking performance of rye dough as affected by transglutaminase;Beck;Journal of Cereal Science,2011

3. Use of cold-set binders in meat systems;Boles,2011

4. Fleischzubereitungen auf Algenpräparatbasis;Borges;Fleischwirtschaft,2009

5. Food texture and viscosity;Bourne,2002

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