Effects of vegetable oils on gel properties of surimi gels

Functional Protein Additives in Surimi Gels

Jae W. Park · Journal of Food Science · 1994 · 295 citations

Agriculture, Food Science, Food Chemistry +14

Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels

Mangang Wu, Youling L. Xiong, Jie Chen et al. · Journal of Food Science · 2009 · 262 citations

Engineering, Bioengineering, Biomedical Engineering +16

Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

J.G. Bloukas, E.D. Paneras, G.C. Fournitzis · Meat Science · 1997 · 215 citations

Agriculture, Animal Sciences, Food Science +17

HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES

Eric Dickinson, Jianshe Chen · Journal of Dispersion Science and Technology · 1999 · 209 citations

Agriculture, Food Science, Materials Science +17

Vegetable Oils Replace Pork Backfat for Low‐Fat Frankfurters

E.D. Paneras, J.G. Bloukas · Journal of Food Science · 1994 · 149 citations

Agriculture, Food Science, Nutritional Sciences +16