Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson · Food Hydrocolloids · 2011 · 805 citations

Engineering, Biochemistry, Biophysics +16

Severe Food Protein-Induced Enterocolitis Syndrome to Cow’s Milk in Infants

Min Yang, Lanlan Geng, Zhaohui Xu et al. · Nutrients · 2015 · 496 citations · Full text

Agriculture, Nutrition, Pediatrics +14

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 · 400 citations

Agriculture, Food Science, Nutritional Sciences +9

Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food

Nirmala Chongtham, Madho Singh Bisht, Sheena Haorongbam · Comprehensive Reviews in Food Science and Food Safety · 2011 · 340 citations

Agriculture, Nutrition, Nutritional Sciences +13

New insights into meat by-product utilization

Fidel Toldrá, Leticia Mora, Milagro Reig · Meat Science · 2016 · 261 citations · Full text

Agriculture, Food Science, Food Engineering +13