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Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Meat science, 2014-08, Vol.97 (4), p.410-418

2014

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Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers

International journal of food science & technology, 2024-03, Vol.59 (3), p.1679-1693

2024

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The effect of thiolation process with l-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylase

Food chemistry, 2023-06, Vol.410, p.135261-135261, Article 135261

2023

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Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

Journal of food engineering, 2012-12, Vol.113 (3), p.479-485

2012

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Corrigendum to “The effect of thiolation process with L-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylase” [Food Chem. 410 (2023) 1–9/135261]

Food chemistry, 2023-08, Vol.418, p.136041-136041, Article 136041

2023

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High pressure effects on the structural functionality of condensed globular-protein matrices

International journal of biological macromolecules, 2016-07, Vol.88, p.433-442

2016

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Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems

Meat science, 2016-11, Vol.121, p.350-358

2016

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Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena

Food hydrocolloids, 2023-03, Vol.136, p.108304, Article 108304

2023

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Structural properties of condensed ovalbumin systems following application of high pressure

Food hydrocolloids, 2016-02, Vol.53, p.104-114

2016

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Structural modification in condensed soy glycinin systems following application of high pressure

Food hydrocolloids, 2016-02, Vol.53, p.115-124

2016

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Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder

Meat science, 2022-05, Vol.187, p.108750-108750, Article 108750

2022

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Erratum to “Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena” [Food Hydrocolloids 136 (2023) 108304]

Food hydrocolloids, 2023-05, Vol.139, p.108553, Article 108553

2023

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Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels

Journal of food science and technology, 2015-07, Vol.52 (7), p.4186-4195

2015

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Mechanical and gelling properties of comminuted sausages containing chicken MDM

Journal of food engineering, 2013-08, Vol.117 (3), p.255-262

2013

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Corrigendum to “Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems” [Meat Sci. (121) (2016) 350–358]

Meat science, 2018-01, Vol.135, p.189-189

2018

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Structural behaviour in condensed bovine serum albumin systems following application of high pressure

Food chemistry, 2014-05, Vol.150, p.469-476

2014

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Inactivation of bacterial proteases and foodborne pathogens in condensed globular proteins following application of high pressure

Food hydrocolloids, 2014-12, Vol.42, p.244-250

2014

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New Study on the Steady Shear Flow, Thermal and Functional Properties of Beet Pulp Carboxymethyl Cellulose

Journal of food processing and preservation, 2014-10, Vol.38 (5), p.2117-2128

2014

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A New Study on the Steady Shear Flow, Thermal and Functional Properties of Beet Pulp Carboxymethyl Cellulose: Characteristics of Beet Pulp CMC

Journal of food processing and preservation, 2014-10, Vol.38 (5), p.2117-2128

2014

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Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives

Glass Transition and Phase Transitions in Food and Biological Materials, 2017, p.49-117

2017

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Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers

The effect of thiolation process with l-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylase

Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

Corrigendum to “The effect of thiolation process with L-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylase” [Food Chem. 410 (2023) 1–9/135261]

High pressure effects on the structural functionality of condensed globular-protein matrices

Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems

Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena

Structural properties of condensed ovalbumin systems following application of high pressure

Structural modification in condensed soy glycinin systems following application of high pressure

Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder

Erratum to “Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena” [Food Hydrocolloids 136 (2023) 108304]

Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels

Mechanical and gelling properties of comminuted sausages containing chicken MDM

Corrigendum to “Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems” [Meat Sci. (121) (2016) 350–358]

Structural behaviour in condensed bovine serum albumin systems following application of high pressure

Inactivation of bacterial proteases and foodborne pathogens in condensed globular proteins following application of high pressure

New Study on the Steady Shear Flow, Thermal and Functional Properties of Beet Pulp Carboxymethyl Cellulose

A New Study on the Steady Shear Flow, Thermal and Functional Properties of Beet Pulp Carboxymethyl Cellulose: Characteristics of Beet Pulp CMC

Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives

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