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Research article

First published 2005-04

Interaction of Soy Protein Isolate and Meat Protein in a Model Emulsion System. Effect of Emulsification Order and Characteristics of Soy Isolate Used

L. G. Santiago, C. Carrara, R. J. González

Food Science and Technology International

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Research article

First published 2024-6

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

İlyas Atalar, Osman Gül, Abdullah Kurt [...]

Food Science and Technology International

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Research article

First published 2024

Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat

Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini [...]

Food Science and Technology International

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Research article

First published 2025-4

Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

Mingru Wang, Lei Ma, Peng Xie [...]

Food Science and Technology International

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Research article

First published 2022-1

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki [...]

Food Science and Technology International

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Research article

First published 2020-3

Understanding salt reduction in fat-reduced hot dog sausages: Network structure,emulsion stability and consumer acceptance

Isabela Rodrigues, Letícia A Gonçalves, Francisco AL Carvalho [...]

Food Science and Technology International

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Research article

First published 2025-6

Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions

Marielle Maria de Oliveira Paula, Ana Paula Rocha de Moura, Adelaide Florência Mateus Buchili [...]

Food Science and Technology International

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Research article

First published 2011-6

Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato

S.S. Bhosale, A.K. Biswas, J. Sahoo [...]

Food Science and Technology International

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Research article

First published 2000-10

Utilization of applesauce in a low-fat bologna-type product Empleo del pure de manzana en la elaboración de productos del tipo mortadela

A. Sánchez-Escalante, G. Torrescano, J.P. Camou [...]

Food Science and Technology International

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Research article

First published 2015-10

Microstructure,microbial profile and quality characteristics of high-pressure-treated chicken nuggets

Suresh Devatkal, Rahul Anurag, Bindu Jaganath [...]

Food Science and Technology International

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