Concepedia

Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages

Burcu Öztürk, Hülya Serpil Kavuşan, Duygu Benzer Gürel, Özlem Çağındı, Meltem Serdaroğlu

Meat Science · 2021 · 40 citations · 37 references

DOI

Concepts

References

37

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

, , +11

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

V. C. Witte, G. F. Krause, Milton E. Bailey · Journal of Food Science · 1970 · 1.3K citations

, , +12

Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

M.V. Chandra, B.A. Shamasundar · International Journal of Food Properties · 2014 · 275 citations · Full text

, , +10

Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions

Yeun Suk Gu, Eric A. Decker, David Julian McClements · Food Hydrocolloids · 2004 · 219 citations

, , +14