Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages
S. Moirangthem, S. K. Laskar, A. Das, S. Upadhyay, R. A. Hazarika, J. D. Mahanta, H. M. Sangtam
Anim Biosci. 2022;35(8):1250-1257.   Published online 2022 Mar 2     DOI: https://doi.org/10.5713/ab.21.0530
Citations to this article as recorded by Crossref logo
Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages
Aline de Carvalho Correa, Melina Savioli Lopes, Rafael Firmani Perna, Eric Keven Silva
Carbohydrate Polymers.2024; 323: 121396.     CrossRef
Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins
Yang Ye, Fei Chen, Meimei Shi, Yang Wang, Xia Xiao, Chunmei Wu
Gels.2024; 10(5): 305.     CrossRef
Gum arabic and soy protein concentrate as binding agents on quality and nutritional properties of mushroom-based sausage analogues
Kinyua Caroline Nyaguthii, Mary Omwamba, John Masani Nduko
Food and Humanity.2023; 1: 1627.     CrossRef
Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage
Kusang Sherpa, Mocherla Bhargavi Priyadarshini, Naresh Kumar Mehta, Gusheinzed Waikhom, Vijay Kumar Reddy Surasani, Diamond Rajakumar Tenali, Anand Vaishnav, Sanjeev Sharma, Sourabh Debbarma
Journal of the Science of Food and Agriculture.2023; 103(11): 5288.     CrossRef
Study on the current research trends and future agenda in animal products: an Asian perspective
Seung Yun Lee, Da Young Lee, Ermie Jr Mariano, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Seon-Tea Joo, Sun Jin Hur
Journal of Animal Science and Technology.2023; 65(6): 1124.     CrossRef