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Page 1
Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics.
Foods. 2021 Apr 17;10(4):882. doi: 10.3390/foods10040882.
Foods. 2021.
PMID: 33920658
Free PMC article.
Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool.
Goemaere O, De Ketelaere B, Hanskens J, Masijn Q, Pérez Santaescolastica C, Fraeye I.
Goemaere O, et al.
Foods. 2021 Sep 2;10(9):2078. doi: 10.3390/foods10092078.
Foods. 2021.
PMID: 34574187
Free PMC article.
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Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower).
Masijn Q, Libberecht S, Meyfroot A, Goemaere O, Hanskens J, Fraeye I.
Masijn Q, et al. Among authors: goemaere o.
Heliyon. 2023 Aug 6;9(9):e18894. doi: 10.1016/j.heliyon.2023.e18894. eCollection 2023 Sep.
Heliyon. 2023.
PMID: 37662792
Free PMC article.
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The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
Ravyts F, Steen L, Goemaere O, Paelinck H, De Vuyst L, Leroy F.
Ravyts F, et al. Among authors: goemaere o.
Food Microbiol. 2010 Oct;27(7):945-54. doi: 10.1016/j.fm.2010.05.030. Epub 2010 Jun 4.
Food Microbiol. 2010.
PMID: 20688237
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Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics.
Glorieux S, Goemaere O, Steen L, Fraeye I.
Glorieux S, et al. Among authors: goemaere o.
Food Technol Biotechnol. 2017 Sep;55(3):390-397. doi: 10.17113/ftb.55.03.17.5089.
Food Technol Biotechnol. 2017.
PMID: 29089852
Free PMC article.
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