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Theofilos Frangopoulos. (2021) Incorporation of Trigonella Foenum-Graecum seed powder in meat emulsion systems with olive oil: effects on physicochemical, texture, and color characteristics. Journal of Food Science and Technology 59:5, pages 2060-2070.
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Isabel Revilla, Sergio Santos, Miriam Hernández-Jiménez & Ana María Vivar-Quintana. (2022) The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil. Foods 11:7, pages 923.
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Tae-Kyung Kim, Hae In Yong, Min-Cheol Kang, Ji Yoon Cha & Yun-Sang Choi. (2022) Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins. Food Science and Biotechnology 31:2, pages 243-251.
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Chuanai Cao, Yangyang Feng, Baohua Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang & Qian Liu. (2021) Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods. Meat Science 176, pages 108483.
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Nelum Pematilleke, Mandeep Kaur, Carleen Tse Rai Wai, Benu Adhikari & Peter J. Torley. (2021) Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia. Food Hydrocolloids 113, pages 106413.
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Yang Zhou, Hongjie Dai, Liang Ma, Yong Yu, Hankun Zhu, Hongxia Wang & Yuhao Zhang. (2021) Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation. LWT 138, pages 110651.
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Se-Myung Kim, Tae-Kyung Kim, Su-Kyung Ku, Min Jung Kim, Samooel Jung, Hae In Yong & Yun-Sang Choi. (2020) Quality characteristics of semi-dried restructured jerky: combined
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Sandra M. Vasquez Mejia, Alicia de Francisco & Benjamin M. Bohrer. (2019) Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose. Meat Science 153, pages 58-65.
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Esmaeel Abbasi, Roghayeh Amini Sarteshnizi, Hassan Ahmadi Gavlighi, Mehdi Nikoo, Mohammad Hossein Azizi & Nushin Sadeghinejad. (2019) Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage. Meat Science 147, pages 135-143.
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Camila de Souza Paglarini, Sivana Martini & Marise Aparecida Rodrigues Pollonio. (2019) Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. LWT 99, pages 453-459.
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