Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)-Reference-Cited by-同舟云学术

Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)

Published:1999-09 Issue:1 Volume:53 Page:45-57
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Chin K.B,Keeton J.T,Longnecker M.T,Lamkey J.W

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Functional properties of raw materials;Acton;Meat Industry,1985

2. AOAC (1995). Official Methods of Analysis of Association of Official Analytical Chemists. Washington, DC.

3. Becker, A. R. (1996). Evaluation of konjac gels as fat substitutes in meat “emulsion” products. M.S. thesis. Texas A&M University, College Station, Texas, USA.

4. Interactions in protein/polysaccharide/calcium gels;Bernal;Journal of Food Science,1987

5. Rheological behavior of comminuted meat systems containing soy protein isolate;Bianchi;Journal of Texture Studies,1985

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