PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY

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• Ismail, N. A., Bakar, J., Sazili, A. Q., & Ismail-Fitry, M. R. (2021). Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system. International Food Research Journal, 28(5), 916-925. https://doi.org/10.47836/ifrj.28.5.04

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• Kumar, Y., Kaur, K., Shahi, A. K., Kairam, N., & Tyagi, S. K. (2017). Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion. LWT-Food Science and Technology, 79, 135-144. https://doi.org/10.1016/j.lwt.2017.01.028

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• Ming-Min, W., & Ismail-Fitry, M. R. (2023). Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes. Future Foods, 7, 100221. https://doi.org/10.1016/j.fufo.2023.100221

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• Ramle, N. A., Zulkunain, M., & Ismail-Fitry, M. R. (2021). Replacing animal fat with edible mushrooms: A strategy to produce high-quality and low-fat buffalo meatballs. International Food Research Journal, 28(5), 905-915. https://doi.org/10.47836/ifrj.28.5.03

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• Syan, V., Kaur, J., Sharma, K., Patni, M., Rasane, P., Singh, J., & Bhadariya, V. (2022). An overview on the types, applications and health implications of fat replacers. Journal of Food Science and Technology, 61, 27-38. https://doi.org/10.1007/s13197-022-05642-7

• Tang, S., Feng, G., Gao, R., Ren, J., Zhou, X., Wang, H., Xu, H., Zhao, Y., & Zeng, M. (2019). Thermal gel degradation (Modori) in sturgeon (Acipenseridae) surimi gels. Journal of Food Science, 84(12), 3601-3607. https://doi.org/10.1111/1750-3841.14919

• Verma, A. K., Chatli, M. K., Kumar, D., Kumar, P., & Mehta, N. (2015). Efficacy of sweet potato powder and added water as fat replacer on the quality attributes of low-fat pork patties. Asian-Australasian Journal of Animal Sciences, 28(2), 252-259. https://doi.org/10.5713/ajas.14.0291

• Verma, A. K., Chatli, M. K., Kumar, P., & Mehta, N. (2022). Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging. Journal of Food Science and Technology, 59, 1114-1130. https://doi.org/10.1007/s13197-021-05115-3

• Verma, A. K., Rajkumar, V., & Kumar, S. (2019). Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. Journal of Food Science and Technology, 56, 5027-5035. https://doi.org/10.1007/s13197-019-03975-4

• Wu, M., Wang, J., Hu, J., Li, Z., Liu, R., Liu, Y., Cao, Y., Ge, Q., & Yu, H. (2020). Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel. Journal of the Science of Food and Agriculture, 100(1), 258-267. https://doi.org/10.1002/jsfa.10033

• Wu, M., Xiong, Y. L., Chen, J., Tang, X., & Zhou, G. (2009). Rheological and microstructural properties of porcine myofibrillar protein–lipid emulsion composite gels. Journal of Food Science, 74(4), E207-E217. https://doi.org/10.1111/j.1750-3841.2009.01140.x

• Yi, H. C., Cho, H., Hong, J. J., Ryu, R. K., Hwang, K. T., & Regenstein, J. M. (2012). Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour. Meat Science, 92(4), 464-468. https://doi.org/10.1016/j.meatsci.2012.05.012