Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating

2021 ◽  
Author(s):  
Felix-Alexander Katz ◽  
Lutz Grossmann ◽  
Christian Gerhards ◽  
Jochen Weiss

Meat protein gels are present in a variety of foods and are frequently filled with fat particles.

LWT ◽  
2020 ◽  
Vol 129 ◽  
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Alejandro G. Marangoni ◽  
Shai Barbut

2012 ◽  
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pp. 31-37 ◽  
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Fei Ma ◽  
Conggui Chen ◽  
Gaojun Sun ◽  
Wu Wang ◽  
Hongmei Fang ◽  
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W WENDLANDT ◽  
J VANTASSEL ◽  
G ROBERTHORTON
Keyword(s):  

1990 ◽  
Vol 137 (3) ◽  
pp. 155 ◽  
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C.A. Millar ◽  
T.J. Whitley ◽  
S.C. Fleming

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Vol 125 ◽  
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E. Marín ◽  
O. Delgado-Vasallo ◽  
J. Portelles ◽  
G. Peña Rodríguez ◽  
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Keyword(s):  

1978 ◽  
Vol 39 (C6) ◽  
pp. C6-978-C6-979 ◽  
Author(s):  
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N. Thomas ◽  
W. A. Phillips

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