Reference health
Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
33/33 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 33 checked references that resolve
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Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)
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Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins
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Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
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Development of whey protein isolate/polyaniline smart packaging: Morphological, structural, thermal, and electrical properties
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Study of a gelated Deep Eutectic solvent metal salt solution as template for the production of size-controlled small noble metal nanoparticles
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Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions
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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
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β-Lactoglobulin−Dextran Conjugates: Effect of Polysaccharide Size on Emulsion Stability
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Effect of SDS on whey protein polymers. Molecular investigation via dilute solution viscometry and dynamic light scattering
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Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation
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Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes
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Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage
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Replacement of pork back fat with pre-emulsion of wheat (<i>Triticum aestivum</i>L.) sprout and collagen and its optimization for reduced-fat patties
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Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels
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Influence of denaturation and aggregation of β-lactoglobulin on its tryptic hydrolysis and the release of functional peptides
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Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts
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A rapid and efficient thermal decomposition approach for the synthesis of manganese-zinc/oleylamine core/shell ferrite nanoparticles
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resolves10.1016/j.lwt.2016.06.034
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The 7 references without a DOI — listed, not checked
no DOI — not checkedCodex Alimentarius (2008). Class names and the international numbering system for food additives, CXG 36-1989.
no DOI — not checkedEuropean Commission (2015). Question and answers on sodium laurilsulfate used as an excipient in medicinal products for human use.
no DOI — not checkedFood and Drug Administration (2020). Code of Federal Regulations, Title 21-Food and Drugs. Part 172 - Food additives permitted for direct addition to food for human consumption. Subpart I - Multipurpose additives. Sec. 172.822 Sodium lauryl sulfate.
no DOI — not checkedWhat is the hardness perceived by tapping?
no DOI — not checkedLow fat meat products-an overview
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no DOI — not checkedEffects of soy protein, whey powder and wheat gluten on quality characteristics of cooked beef sausages formulated with 5, 10 and 20% fat
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