Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia-Reference-Cited by-同舟云学术

Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia

Published:2021-04 Issue: Volume:113 Page:106413
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pematilleke Nelum,Kaur Mandeep,Rai Wai Carleen Tse,Adhikari Benu,Torley Peter J.

Funder

Australian Meat Processor Corporation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Investigation of the effects of inulin and β-glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: Optimisation of the formulation using D-optimal mixture design;Afshari;Food Technology and Biotechnology,2015

2. Optimising nutrition in residential aged care: A narrative review;Agarwal;Maturitas,2016

3. A review on application of hydrocolloids in meat and poultry products;Amini;International Food Research Journal,2015

4. Influence of carrageenan addition on Turkey meat sausages properties;Ayadi;Journal of Food Engineering,2009

5. Chapter 3 - technofunctional ingredients for meat products: Current challenges;Balestra,2019

Cited by 43 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. A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi;Food Hydrocolloids;2025-01

2. Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste;International Journal of Biological Macromolecules;2024-10

3. Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions;Food Hydrocolloids;2024-10

4. Effects of biotransformed okara as a meat extender on the physicochemical properties and baking characteristics of pork jerkies;Food Bioscience;2024-08

5. Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices;Food Hydrocolloids;2024-06