The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins

Official Methods of Analysis of the Association of Official Analytical Chemists

Journal of Pharmaceutical Sciences · 1971 · 6.4K citations

Natural Sciences, Chemistry, Analytical Chemistry +6

Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

Clodagh Crehan, E. B. Hughes, D.J. Troy et al. · Meat Science · 2000 · 190 citations

Agriculture, Food Science, Nutritional Sciences +14

THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE

N. B. WEBB, F. J. IVEY, H. B. Craig et al. · Journal of Food Science · 1970 · 160 citations

Agriculture, Animal Sciences, Food Science +15

Meat proteins : functional properties in comminuted meat products

Deandrae Smith · 1988 · 93 citations

Agriculture, Biochemistry, Food Science +16

A computer-aided method for the prediction of properties and freezing/thawing times of foods

J.D. Mannapperuma, R. Paul Singh · Journal of Food Engineering · 1989 · 90 citations

Agriculture, Food Science, Food Analysis +11