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Perez‐Santaescolastica C, Goemaere O, Hanskens J, Lorenzo JM, Fraeye I. Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | - Olivier Goemaere
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - Jana Hanskens
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Rúa Galicia 4 Parque Tecnológico de Galicia Ourense 32900 Spain
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
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