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International Journal of Food Properties Volume 6, 2003 - Issue 3
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Original Articles

Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein

L. S. Kassama Department of Agricultural and Biosystems Engineering, McGill University, Macdonald Campus, Ste‐Anne‐de‐Bellevue, Quebec, Canada, H9X 3V9
,
M. O. Ngadi Department of Agricultural and Biosystems Engineering, McGill University, Macdonald Campus, Ste‐Anne‐de‐Bellevue, Quebec, Canada, H9X 3V9Correspondence[email protected]
&
G. S. V. Raghavan Department of Agricultural and Biosystems Engineering, McGill University, Macdonald Campus, Ste‐Anne‐de‐Bellevue, Quebec, Canada, H9X 3V9
Pages 519-529 | Received 25 Mar 2002, Accepted 02 Feb 2003, Published online: 06 Feb 2007

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Marina Colomer Sellas, Dyego Leandro de Souza, Anna Vila-Martí & Miriam Torres-Moreno. (2021) Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages. CyTA - Journal of Food 19:1, pages 429-439.
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Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan & TyreC. Lanier. (2008) Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma. International Journal of Food Properties 11:4, pages 820-832.
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Jing Wang, DanielJ. McDowell, Tae-Shik Hahm & Y. Martin Lo. (2008) Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies. International Journal of Food Properties 11:2, pages 427-438.
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L.S. Kassama & M.O. Ngadi. (2005) Pore Development and Moisture Transfer in Chicken Meat during Deep-Fat Frying. Drying Technology 23:4, pages 907-923.
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