EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS

Emulsions—Theory and Practice

Paul Becher, M. M. Fishman · Journal of The Electrochemical Society · 1959 · 876 citations

Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteins ^a ^b

G. R. HEGARTY, L. J. Bratzler, A. M. Pearson · Journal of Food Science · 1963 · 93 citations

Agriculture, Biochemistry, Food Science +15

Electron Microscopy of a Meat Emulsion

L. L. BORCHERT, Marion L. Greaser, J. C. BARD et al. · Journal of Food Science · 1967 · 61 citations

Agriculture, Biochemistry, Food Science +11

Effect of Temperature and pH on the Soluble Proteins of Ham

J. C. Trautman · Journal of Food Science · 1966 · 48 citations

Agriculture, Biochemistry, Food Science +16

RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONS

George Morrison, N. B. WEBB, T. N. Blumer et al. · Journal of Food Science · 1971 · 48 citations

Agriculture, Animal Sciences, Food Science +17