✦ LIBER ✦

Microstructural Comparisons of Meat Emulsions Prepared with Corn Protein Emulsified and Unemulsified Fat

✍ Scribed by C. S. LIN; JOSEPH F. ZAYAS

Book ID: 108811915
Publisher: Institute of Food Technologists
Year: 1987
Tongue: English
Weight: 923 KB
Volume: 52
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1987.tb06589.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Structural and Water Binding Properties

Structural and Water Binding Properties of Meat Emulsions Prepared with Emulsified and Unemulsified Fat

✍ JOSEPH F. ZAYAS 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 495 KB

Emulsifying Capacity and Emulsion Stabil

Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour

✍ C.R. WANG; J.F. ZAYAS 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 649 KB

EFFECTS OF LEVELS OF FAT AND PROTEIN ON

EFFECTS OF LEVELS OF FAT AND PROTEIN ON THE STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT

✍ T. L. MAYFIELD; K. K. HALE JR.; V. N. M. RAO; I. A. ANGULO-CHACON 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 681 KB

Physical Characteristics and Microstruct

Physical Characteristics and Microstructure of Reduced-fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins

✍ Y.K. Su; J.A. Bowers; J.F. Zayas 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 795 KB

Emulsifying properties and surface behav

Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions

✍ Gonzalo G. Palazolo; Delia A. Sorgentini; Jorge R. Wagner 📂 Article 📅 2004 🏛 Springer-Verlag 🌐 English ⚖ 578 KB

Healthier lipid combination oil-in-water

Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products

✍ Gonzalo Delgado-Pando; Susana Cofrades; Claudia Ruiz-Capillas; María Teresa Sola 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 413 KB

## Abstract Five protein‐stabilized oil‐in‐water emulsions were prepared using sodium caseinate (O/SC), soy protein isolate (O/SPI), sodium caseinate and microbial transglutaminase (O/SC + MTG), sodium caseinate, microbial transglutaminase and meat slurry (O/SC + MTG + MS) and SPI, sodium caseinate