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Gels (Basel, Switzerland)|September 22, 2022
Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins GelsChaoyue Wang, Leonardo Susta, Shai BarbutGels (Basel, Switzerland)|January 26, 2024
Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels SystemsChaoyue Wang, Leonardo Susta, Shai BarbutPoultry Science|August 14, 2023
Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimetersSunoh Che, Leonardo Susta, Shai BarbutFood & Function|March 2, 2012
Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurtersAlexander K Zetzl, Alejandro G Marangoni, Shai BarbutPoultry Science|March 26, 2026
Protein co-expression network analysis explores biological mechanisms associated with meat quality variability in broilers affected by breast myopathies: A focus on wooden breastMartina Bordini, Massimiliano Petracci, Francesca Soglia, et al.Food Research International (Ottawa, Ont.)|September 7, 2017
Influence of fat structure on the mechanical properties of commercial pate productsBrian E Tiensa, Shai Barbut, Alejandro G MarangoniScientific Reports|September 16, 2017
Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gelsAndrew J Gravelle, Shai Barbut, Alejandro G MarangoniFood & Function|November 21, 2012
Fractionation of ethylcellulose oleogels during settingAndrew J Gravelle, Shai Barbut, Alejandro G MarangoniFood Research International (Ottawa, Ont.)|June 24, 2019
Using canola oil hydrogels and organogels to reduce saturated animal fat in meat battersMarta Alejandre, Iciar Astiasarán, Diana Ansorena, et al.Annual Review of Food Science and Technology|January 7, 2016
Development, Characterization, and Utilization of Food-Grade Polymer OleogelsM Davidovich-Pinhas, Shai Barbut, A G MarangoniPageof 7