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1

Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

Davidovich-Pinhas, M., Barbut, Shai, Marangoni, A.G.

Journal:

Annual Review of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 2.97 MB

english, 2016

2

Effect of pre-heated whey protein level and salt on texture development of poultry meat batters

Parichat Hongsprabhas, Shai Barbut

Journal:

Food Research International

Year:

1999

Language:

english

File:

PDF, 147 KB

english, 1999

3

Effect of caliber size and fat level on the inactivation of E . coli O157:H7 in dry fermented sausages

De Souza, James, Ahmed, Rafath, Strange, Philip, Barbut, Shai, Balamurugan, S.

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 527 KB

english, 2018

4

Edible oleogels in food products to help maximize health benefits and improve nutritional profiles

Terri A. Stortz, Alexander K. Zetzl, Shai Barbut, Andrea Cattaruzza, Alejandro G. Marangoni

Journal:

Lipid Technology

Year:

2012

Language:

english

File:

PDF, 1.16 MB

english, 2012

5

Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation

Andrew J. Gravelle, Shai Barbut, Alejandro G. Marangoni

Journal:

Food Research International

Year:

2012

Language:

english

File:

PDF, 457 KB

english, 2012

6

Effect of Various Gelling Cations on the Physical Properties of “Wet” Alginate Films

Harper, B. Allison, Barbut, Shai, Lim, Loong-Tak, Marcone, Massimo F.

Journal:

Journal of Food Science

Year:

2014

Language:

english

File:

PDF, 565 KB

english, 2014

7

A Robotic DNA Purification Protocol and Real-Time PCR for the Detection of Campylobacter jejuni in Foods

OLIVEIRA, TEREZA C. R. M., BARBUT, SHAI, GRIFFITHS, MANSEL W.

Journal:

Journal of Food Protection

Year:

2005

File:

PDF, 43 KB

2005

8

Effects of chemical acidification and microbial fermentation on the rheological properties of meat products

Journal:

Year:

2005

Language:

english

File:

PDF, 182 KB

english, 2005

9

Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

Promluck Somboonpanyakul, Shai Barbut, Pantipa Jantawat, Ninnart Chinprahast

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2007

Language:

english

File:

PDF, 398 KB

english, 2007

10

The Impact of Anthocyanin-Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films

Sunan Wang, Massimo Marcone, Shai Barbut, Loong-Tak Lim

Journal:

Journal of Food Science

Year:

2012

Language:

english

File:

PDF, 804 KB

english, 2012

11

Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene

O′Sullivan, Chloe M., Davidovich-Pinhas, Maya, Wright, Amanda J., Barbut, Shai, Marangoni, Alejandro G.

Journal:

Food & Function

Year:

2017

Language:

english

File:

PDF, 1.58 MB

english, 2017

12

Directing collagen fibers using counter-rotating cone extrusion

Hoogenkamp, Henk R., Bakker, Gert-Jan, Wolf, Louis, Suurs, Patricia, Dunnewind, Bertus, Barbut, Shai, Friedl, Peter, van Kuppevelt, Toin H., Daamen, Willeke F.

Journal:

Acta Biomaterialia

Year:

2015

Language:

english

File:

PDF, 2.71 MB

english, 2015

13

Temperature effects on the gelation of ethylcellulose oleogels

Davidovich-Pinhas, Maya, Gravelle, Andrew J., Barbut, Shai, Marangoni, Alejandro G.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.40 MB

english, 2015

14

Collagen use for co-extruded sausage casings â A review

Suurs, Patricia, Barbut, Shai

Journal:

Trends in Food Science & Technology

Year:

2020

File:

PDF, 1.38 MB

2020

15

Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters

SHAI BARBUT, NOBUMASA TANAKA, ROBERT G. CASSENS, ARTHUR J. MAURER

Journal:

Journal of Food Science

Year:

1986

Language:

english

File:

PDF, 431 KB

english, 1986

16

Using Canola Oil Organogels as Fat Replacement in Liver Pâté

Barbut, Shai, Marangoni, Alejandro G., Thode, Uwe, Tiensa, Brian E.

Journal:

Journal of Food Science

Year:

2019

Language:

english

File:

PDF, 762 KB

english, 2019

17

EFFECTS OF CASEINATE, WHEY AND MILK PROTEINS ON EMULSIFIED BEEF MEAT BATTERS PREPARED WITH DIFFERENT PROTEIN LEVELS

MOHAMED K. YOUSSEF, SHAI BARBUT

Journal:

Journal of Muscle Foods

Year:

2010

Language:

english

File:

PDF, 308 KB

english, 2010

18

Oil stabilization of natural peanut butter using food grade polymers

Tanti, Rachel, Barbut, Shai, Marangoni, Alejandro G.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 6.10 MB

english, 2016

19

Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure

Mohamed K. Youssef, Shai Barbut, Alexandra Smith

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 969 KB

english, 2011

20

Molecular interactions of polymer oleogelation

Laredo, Thamara, Barbut, Shai, Marangoni, Alejandro G.

Journal:

Year:

2011

Language:

english

File:

PDF, 502 KB

english, 2011

21

Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters

Andre Gordon, Shai Barbut

Journal:

Journal of the Science of Food and Agriculture

Year:

1992

Language:

english

File:

PDF, 1.15 MB

english, 1992

22

Effect of Cooking Temperature on the Microstructure of Meat Batters Prepared with Salt and Phosphate

Shai Barbut, André Gordon, Alexandra Smith

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1996

Language:

english

File:

PDF, 2.33 MB

english, 1996

23

Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels

Gravelle, Andrew J., Barbut, Shai, Marangoni, Alejandro G.

Journal:

Scientific Reports

Year:

2017

Language:

english

File:

PDF, 2.95 MB

english, 2017

24

Electrospun soy protein isolate-based fiber fortified with anthocyanin-rich red raspberry (Rubus strigosus) extracts

Wang, Sunan, Marcone, Massimo F., Barbut, Shai, Lim, Loong-Tak

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 744 KB

english, 2013

25

Food Safety Management || Poultry and Eggs

Year:

2014

Language:

english

File:

PDF, 1.62 MB

english, 2014

26

Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels

Gravelle, Andrew J., Barbut, Shai, Quinton, Margaret, Marangoni, Alejandro G.

Journal:

Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 1.53 MB

english, 2014

27

The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels

Gravelle, Andrew J., Marangoni, Alejandro G., Barbut, Shai

Journal:

Meat and Muscle Biology

Year:

2017

Language:

english

File:

PDF, 10.86 MB

english, 2017

28

The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels

Gravelle, Andrew J., Nicholson, Reed A., Barbut, Shai, Marangoni, Alejandro G.

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 5.24 MB

2020

29

Convenience breaded poultry meat products – New developments

Journal:

Trends in Food Science & Technology

Year:

2012

Language:

english

File:

PDF, 1.05 MB

english, 2012

30

Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler

Gravelle, Andrew J., Marangoni, Alejandro G., Barbut, Shai

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.83 MB

english, 2016

31

Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose

Gravelle, Andrew J., Davidovich-Pinhas, Maya, Barbut, Shai, Marangoni, Alejandro G.

Journal:

Food Research International

Year:

2017

Language:

english

File:

PDF, 1.70 MB

english, 2017

32

Ca2+ -induced gelation of whey protein isolate: effects of pre-heating

Parichat Hongsprabhas, Shai Barbut

Journal:

Food Research International

Year:

1996

Language:

english

File:

PDF, 561 KB

english, 1996

33

DISPLAY LIGHT AND ACCEPTABILITY OF GREEN, RED AND YELLOW PEPPERS

Journal:

Journal of Food Processing and Preservation

Year:

2003

Language:

english

File:

PDF, 407 KB

english, 2003

34

Structure-forming processes in Ca2+-induced whey protein isolate cold gelation

Parichat Hongsprabhas, Shai Barbut

Journal:

International Dairy Journal

Year:

1997

Language:

english

File:

PDF, 2.24 MB

english, 1997

35

Partial fat replacement in liver pÃ¢tÃ© using canola oil organogel

Barbut, Shai, Tiensa, Brian E., Marangoni, Alejandro G.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 623 KB

2020

36

Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters

Journal:

International Journal of Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 315 KB

english, 2008

37

Effect of Gelation Temperature on Ca2+-Induced Gelation of Whey Protein Isolate

Parichat Hongsprabhas, Shai Barbut

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1997

Language:

english

File:

PDF, 89 KB

english, 1997

38

Influence of fat structure on the mechanical properties of commercial pate products

Tiensa, Brian E., Barbut, Shai, Marangoni, Alejandro G.

Journal:

Food Research International

Year:

2017

Language:

english

File:

PDF, 1.29 MB

english, 2017

39

EFFECT OF LIGHT SOURCE ON ACCEPTABILITY OF CITRUS FRUITS

Journal:

Journal of Food Quality

Year:

2003

Language:

english

File:

PDF, 401 KB

english, 2003

40

Fortification of dietary biopolymers-based packaging material with bioactive plant extracts

Sunan Wang, Massimo F. Marcone, Shai Barbut, Loong-Tak Lim

Journal:

Food Research International

Year:

2012

Language:

english

File:

PDF, 371 KB

english, 2012

41

Estimates and detection of the PSE problem in young turkey breast meat

Journal:

Canadian Journal of Animal Science

Year:

1996

Language:

english

File:

PDF, 295 KB

english, 1996

42

Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams

Tanti, Rachel, Barbut, Shai, Marangoni, Alejandro G.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.80 MB

english, 2016

43

Edible oleogels for the oral delivery of lipid soluble molecules: composition and structural design considerations

O’Sullivan, Chloe M., Barbut, Shai, Marangoni, Alejandro G.

Journal:

Trends in Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 2.20 MB

english, 2016

44

Poultry Quality Evaluation || List of Contributors

Year:

2017

File:

PDF, 26 KB

2017

45

Use of dairy proteins in lean poultry meat batters – a comparative study

Shai Barbut, Valerie Choy

Journal:

International Journal of Food Science & Technology

Year:

2007

Language:

english

File:

PDF, 594 KB

english, 2007

46

Effects of Partial Sodium Chloride Replacement with Other Chloride Salts on the Physical and Sensory Properties of Turkey Frankfurters

Shai, Barbut, Maurer, Arthur J., Lindsay, Robert C.

Journal:

Canadian Institute of Food Science and Technology Journal

Year:

1988

Language:

english

File:

PDF, 1.28 MB

english, 1988

47

Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles

Gravelle, Andrew J., Marangoni, Alejandro G., Barbut, Shai

Journal:

Year:

2016

Language:

english

File:

PDF, 1.74 MB

english, 2016

48

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

Zetzl, Alexander K., Marangoni, Alejandro G., Barbut, Shai

Journal:

Food & Function

Year:

2012

Language:

english

File:

PDF, 995 KB

english, 2012

49

Modeling the Survival of Escherichia coli O157:H7 in Uncooked, Semidry, Fermented Sausage

POND, TREVOR J., WOOD, DIANE S., MUMIN, ISMAIL M., BARBUT, SHAI, GRIFFITHS, MANSEL W.

Journal:

Journal of Food Protection

Year:

2001

Language:

english

File:

PDF, 228 KB

english, 2001

50

OPTIMIZATION OF TUMBLING AND KCI SUBSTITUTION IN LOW SODIUM RESTRUCTURED HAMS

GARY C. LIN, GAURI S. MITTAL, SHAI BARBUT

Journal:

Journal of Muscle Foods

Year:

1991

Language:

english

File:

PDF, 886 KB

english, 1991

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