An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages

Official Methods of Analysis of the Association of Official Analytical Chemists

Soil Science Society of America Journal · 1971 · 6.4K citations

Natural Sciences, Chemistry, Analytical Chemistry +6

Functional colloids from proteins and polysaccharides for food applications

Wahyu Wijaya, Ashok R. Patel, Arima Diah Setiowati et al. · Trends in Food Science & Technology · 2017 · 285 citations

Agriculture, Biochemistry, Food Science +14

Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef

Sri Raharjo, John N. Sofos, Glenn R. Schmidt · Journal of Agricultural and Food Chemistry · 1992 · 260 citations

Agriculture, Biochemistry, Food Science +12

Functional emulsion gels as pork back fat replacers in Bologna sausage

Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice R. Honorio et al. · Food Structure · 2019 · 196 citations

Agriculture, Food Science, Nutrition +16

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Rosane Teresinha Heck, Erick Saldaña, José M. Lorenzo et al. · Meat Science · 2019 · 166 citations · Full text

Agriculture, Food Science, Nutrition +17