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Keyword [meat batters]
Result: 1 - 10 | Page: 1 of 1
1.
Study On Hydration Characteristics Of Meat Batters During Heat-induced Processing
2.
Effect Of Lipid Types And Fatty Acid Saturation Degree On The Pork Meat Proteins Emulsifying Properties
3.
High Pressure Processing Alters The Emulsifying And Gel Properties Of Pork Meat Batters With Low-fat And Low-salt
4.
Studies And Effects Of Bamboo Shoots Dietary Fiber On The Gel Properties Of Pork Meat Batters
5.
Effects Of Fats On The Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Meat Batters
6.
Study On The Relationship Between Protein Hydration Properties And Molecular Conformation In Pork Meat Batters
7.
Effects of salt level and pre-emulsified fats stabilized with non-meat proteins on rheological behavior, texture, and microstructure of comminuted meat batters
8.
Evaluation of konjac blends, soy protein isolate and lean muscle as fat replacements in low-fat meat batters
9.
Study On Quality Deterioration And Control Ways Of Pre-conditioning Pork Meat Batters During Frozen Storage
10.
Interaction Between Catechins And Soybean Protein Isolate And The Application Of Their Complexes In Meat Batters
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