Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage.

[1]  D. Mozaffarian,et al.  Dietary fats and cardiometabolic disease: mechanisms and effects on risk factors and outcomes , 2019, Nature Reviews Cardiology.

[2]  C. Prost,et al.  Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts , 2019, International Dairy Journal.

[3]  T. Kawai,et al.  Study of a gelated Deep Eutectic solvent metal salt solution as template for the production of size-controlled small noble metal nanoparticles , 2019, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

[4]  Haitao Wang,et al.  Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes , 2019, Food Hydrocolloids.

[5]  A. Eissa.  Effect of SDS on whey protein polymers. Molecular investigation via dilute solution viscometry and dynamic light scattering , 2019, Food Hydrocolloids.

[6]  H. Seo,et al.  Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage , 2019, Asian-Australasian journal of animal sciences.

[7]  S. V. Borges,et al.  Development of whey protein isolate/polyaniline smart packaging: Morphological, structural, thermal, and electrical properties , 2018, Journal of Applied Polymer Science.

[8]  N. L. Nabahungu,et al.  What are the key factors influencing consumers’ preference and willingness to pay for meat products in Eastern DRC? , 2018, Food science & nutrition.

[9]  M. Mat Yusoff,et al.  Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging) , 2018, Journal of Food Science and Technology.

[10]  Tae-Kyung Kim,et al.  Replacement of pork back fat with pre‐emulsion of wheat (Triticum aestivum L.) sprout and collagen and its optimization for reduced‐fat patties , 2018 .

[11]  T. Næs,et al.  Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications. , 2017, Food research international.

[12]  V. C. Ferreira,et al.  Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen , 2017 .

[13]  A. Zamanian,et al.  A rapid and efficient thermal decomposition approach for the synthesis of manganese-zinc/oleylamine core/shell ferrite nanoparticles , 2017 .

[14]  J. Lorenzo,et al.  Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage , 2017, Journal of Food Science and Technology.

[15]  Jürgen Hubbuch,et al.  Impact of additives on the formation of protein aggregates and viscosity in concentrated protein solutions. , 2017, International journal of pharmaceutics.

[16]  K. Chin,et al.  Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels , 2016 .

[17]  Yoji Yamada,et al.  What is the Hardness Perceived by Tapping? , 2016, EuroHaptics.

[18]  M. Hammershøj,et al.  Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation. , 2016, Food chemistry.

[19]  U. Kulozik,et al.  Influence of denaturation and aggregation of β-lactoglobulin on its tryptic hydrolysis and the release of functional peptides. , 2015, Food chemistry.

[20]  U. Kulozik,et al.  Thermal denaturation kinetics of whey proteins at high protein concentrations , 2015 .

[21]  D. Otzen.  Proteins in a brave new surfactant world , 2015 .

[22]  X. Lou,et al.  Recent advances in gas hydrate-based CO2 capture , 2015 .

[23]  Q. Zhong,et al.  Thermal aggregation properties of whey protein glycated with various saccharides , 2013 .

[24]  E. Ramos,et al.  Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages. , 2011, Meat science.

[25]  K. Dewettinck,et al.  Improved heat stability by whey protein-surfactant interaction , 2011 .

[26]  D. Otzen,et al.  Effect of protein-surfactant interactions on aggregation of β-lactoglobulin. , 2011, Biochimica et biophysica acta.

[27]  S. Barbut,et al.  Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels. , 2011, Meat science.

[28]  Mi-Ai Lee,et al.  Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. , 2010, Meat science.

[29]  M. Leser,et al.  Thermodynamics, adsorption kinetics and rheology of mixed protein-surfactant interfacial layers. , 2009, Advances in colloid and interface science.

[30]  K. Prabhakar,et al.  Low Fat Meat Products - An Overview , 2009 .

[31]  Jin-Mi Jung,et al.  Structure of heat-induced beta-lactoglobulin aggregates and their complexes with sodium-dodecyl sulfate. , 2008, Biomacromolecules.

[32]  C. Dunlap,et al.  Beta-lactoglobulin-dextran conjugates: effect of polysaccharide size on emulsion stability. , 2005, Journal of agricultural and food chemistry.

[33]  M. Serdaroğlu,et al.  Effects of soy protein, whey powder and wheat gluten on quality characterictics of cooked beef sausages formulated with 5, 10 and 20 percentage fat , 2003 .

[34]  Meltem Sapanci Özsümer.  EFFECTS OF SOY PROTEIN , WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5 , 10 AND 20 % FAT , 2003 .

[35]  D. Mcclements,et al.  Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions , 2000 .

[36]  K. Honikel,et al.  The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters. , 1992, Meat science.

[37]  G. Mittal,et al.  Meat emulsion extenders. , 1985 .

[38]  R. Salquist.  Issues in regulation of plant biotechnology , 1985 .