Formulation of chicken sausages with broiler blood proteins and dye

Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

M.K. Youssef, Shai Barbut · Meat Science · 2010 · 151 citations

Agriculture, Food Science, Nutrition +16

Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage

Eva M. Santos, Consuelo González-Fernández, Isabel Jaime et al. · Meat Science · 2003 · 76 citations

Agriculture, Animal Sciences, Food Science +14

Porcine plasma as polyphosphate and caseinate replacer in frankfurters

Sònia Hurtado, E. Saguer, Mònica Toldrà et al. · Meat Science · 2011 · 68 citations

Agriculture, Biochemistry, Food Science +3

Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)

L. N. F. Aslinah, Masni Mat Yusoff, Mohammad Rashedi Ismail‐Fitry · Journal of Food Science and Technology · 2018 · 54 citations · Full text

Agriculture, Food Science, Food Engineering +10

Replacing modified starch by inulin as prebiotic encapsulant matrix of lipophilic bioactive compounds

Giovani L. Zabot, Eric Keven Silva, Viviane Machado Azevedo et al. · Food Research International · 2016 · 51 citations

Agriculture, Bioengineering, Food Science +13