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Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan.
Foods. 2023 Sep 16;12(18):3455. doi: 10.3390/foods12183455.
Foods. 2023.
PMID: 37761164
Free PMC article.
Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties.
Cîrstea Lazăr N, Nour V, Boruzi AI.
Cîrstea Lazăr N, et al.
Foods. 2023 Jan 23;12(3):519. doi: 10.3390/foods12030519.
Foods. 2023.
PMID: 36766048
Free PMC article.
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Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers.
Cîrstea Lazăr N, Nour V, Corbu AR, Codină GG.
Cîrstea Lazăr N, et al.
Gels. 2023 Dec 11;9(12):970. doi: 10.3390/gels9120970.
Gels. 2023.
PMID: 38131956
Free PMC article.
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