Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.7K citations

Animal Physiology, Lipid Analysis, Lipid Preparation +13

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

E. B. Hughes, Susana Cofrades, D.J. Troy · Meat Science · 1997 · 395 citations

Nutrition, Body Composition, Food Composition +8

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 307 citations

Food Chemistry, Rice Bran Fiber, Food Colloid +9

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

Maryam Kargar, Khorshid Fayazmanesh, Mina Alavi et al. · Journal of Colloid and Interface Science · 2011 · 298 citations

Food Colloid, Chemical Engineering, Oil-in-water Emulsions +4

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 244 citations

Nutrition, Rice Bran Fiber, Food Composition +9