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 von Cîrstea Lazăr, Nicoleta, Nour, Violeta, Boruzi, Andrei Iulian

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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 von Cîrstea (Lazăr), Nicoleta, Nour, Violeta, Corbu, Alexandru Radu, Muntean, Camelia, Codină, Georgiana Gabriela

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Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oi... von Cîrstea Lazăr, Nicoleta, Nour, Violeta, Corbu, Alexandru Radu, Codină, Georgiana Gabriela

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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 von Cîrstea Lazăr, Nicoleta, Nour, Violeta, Corbu, Alexandru Radu, Codină, Georgiana Gabriela

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