Shai Barbut

发表

The Science of Poultry and Meat Processing

Shai Barbut, S. Barbut, 2015 .

Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters.

Shai Barbut, S. Barbut, 2006 .

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters.

Shai Barbut, S. Barbut, M. K. Youssef, 2009, Meat science.

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters.

Alejandro G Marangoni, Shai Barbut, A. Marangoni, 2012, Food & function.

Review: Automation and meat quality-global challenges.

Shai Barbut, 2014, Meat science.

Temperature effects on the gelation of ethylcellulose oleogels

Alejandro G. Marangoni, Maya Davidovich-Pinhas, Shai Barbut, 2015 .

Effects of test conditions on the water holding capacity of meat by a centrifugal method

Gauri S. Mittal, Shai Barbut, G. Mittal, 1995 .

Fluorimetry via a quartz-glass rod for predicting the skin content and processing characteristics of poultry meat slurry

H. J. Swatland, Shai Barbut, S. Barbut, 2007 .

Estimates and detection of the PSE problem in young turkey breast meat

Shai Barbut, S. Barbut, 1996 .

Molecular interactions of polymer oleogelation

Alejandro G. Marangoni, Shai Barbut, A. Marangoni, 2011 .

Microstructure of ethylcellulose oleogels and its relationship to mechanical properties

Alejandro G. Marangoni, Alexander K. Zetzl, Shai Barbut, 2014 .