These are the sources and citations used to research Internship-Koopmans. This bibliography was generated on Cite This For Me on

  • Journal

    Anderson, E. and Berry, B.

    Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber

    2000 - Journal of Food Science

    In-text: (Anderson and Berry, 2000)

    Your Bibliography: Anderson, E. and Berry, B., 2000. Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber. Journal of Food Science, 65(5), pp.805-810.

  • Journal

    Andersson, A., Andersson, K. and Tornberg, E.

    A comparison of fat‐holding between beefburgers and emulsion sausages

    2000 - Journal of the Science of Food and Agriculture

    In-text: (Andersson, Andersson and Tornberg, 2000)

    Your Bibliography: Andersson, A., Andersson, K. and Tornberg, E., 2000. A comparison of fat‐holding between beefburgers and emulsion sausages. Journal of the Science of Food and Agriculture, 80(5), pp.555-560.

  • Journal

    Bastos, S. C., Pimenta, M. E. S. G., Pimenta, C. J., Reis, T. A., Nunes, C. A., Pinheiro, A. C. M., Fabrício, L. F. F. and Leal, R. S.

    Alternative fat substitutes for beef burger: technological and sensory characteristics

    2014 - Journal of Food Science and Technology

    In-text: (Bastos et al., 2014)

    Your Bibliography: Bastos, S., Pimenta, M., Pimenta, C., Reis, T., Nunes, C., Pinheiro, A., Fabrício, L. and Leal, R., 2014. Alternative fat substitutes for beef burger: technological and sensory characteristics. Journal of Food Science and Technology, 51(9), pp.2046-2053.

  • Journal

    BERRY, B. and WERGIN, W.

    MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES

    1993 - Journal of Muscle Foods

    In-text: (BERRY and WERGIN, 1993)

    Your Bibliography: BERRY, B. and WERGIN, W., 1993. MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES. Journal of Muscle Foods, 4(4), pp.305-320.

  • Journal

    Butt, M. S., Shahzadi, N., Sharif, M. K. and Nasir, M.

    Guar Gum: A Miracle Therapy for Hypercholesterolemia, Hyperglycemia and Obesity

    2007 - Critical Reviews in Food Science and Nutrition

    In-text: (Butt, Shahzadi, Sharif and Nasir, 2007)

    Your Bibliography: Butt, M., Shahzadi, N., Sharif, M. and Nasir, M., 2007. Guar Gum: A Miracle Therapy for Hypercholesterolemia, Hyperglycemia and Obesity. Critical Reviews in Food Science and Nutrition, 47(4), pp.389-396.

  • Journal

    CARBALLO, J., BARRETO, G. and COLMENERO, F. J.

    Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content

    1995 - Journal of Food Science

    In-text: (CARBALLO, BARRETO and COLMENERO, 1995)

    Your Bibliography: CARBALLO, J., BARRETO, G. and COLMENERO, F., 1995. Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content. Journal of Food Science, 60(4), pp.673-677.

  • Journal

    Demirci, Z. O., Yılmaz, I. and Demirci, A. Ş.

    Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

    2011 - Journal of Food Science and Technology

    In-text: (Demirci, Yılmaz and Demirci, 2011)

    Your Bibliography: Demirci, Z., Yılmaz, I. and Demirci, A., 2011. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs. Journal of Food Science and Technology, 51(5), pp.936-942.

  • Journal

    Desmond, E., Troy, D. and Buckley, D.

    The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers

    1998 - LWT - Food Science and Technology

    In-text: (Desmond, Troy and Buckley, 1998)

    Your Bibliography: Desmond, E., Troy, D. and Buckley, D., 1998. The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers. LWT - Food Science and Technology, 31(7-8), pp.653-657.

  • Journal

    DESMOND, E., TROY, D. and BUCKLEY, D.

    COMPARATIVE STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW-FAT BEEF BURGERS

    1998 - Journal of Muscle Foods

    In-text: (DESMOND, TROY and BUCKLEY, 1998)

    Your Bibliography: DESMOND, E., TROY, D. and BUCKLEY, D., 1998. COMPARATIVE STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW-FAT BEEF BURGERS. Journal of Muscle Foods, 9(3), pp.221-241.

  • Book

    Dickinson, E. and Walstra, P.

    Food colloids and polymers

    1993 - Royal Society of Chemistry - Cambridge

    In-text: (Dickinson and Walstra, 1993)

    Your Bibliography: Dickinson, E. and Walstra, P., 1993. Food colloids and polymers. Cambridge: Royal Society of Chemistry.

  • Journal

    Dreeling, N., Allen, P. and Butler, F.

    Effect of Cooking Method on Sensory and Instrumental Texture Attributes of Low-fat Beefburgers

    2000 - LWT - Food Science and Technology

    In-text: (Dreeling, Allen and Butler, 2000)

    Your Bibliography: Dreeling, N., Allen, P. and Butler, F., 2000. Effect of Cooking Method on Sensory and Instrumental Texture Attributes of Low-fat Beefburgers. LWT - Food Science and Technology, 33(3), pp.234-238.

  • Journal

    Dreeling, N., Allen, P. and Butler, F.

    Effect of Cooking Method on Sensory and Instrumental Texture Attributes of Low-fat Beefburgers

    2000 - LWT - Food Science and Technology

    In-text: (Dreeling, Allen and Butler, 2000)

    Your Bibliography: Dreeling, N., Allen, P. and Butler, F., 2000. Effect of Cooking Method on Sensory and Instrumental Texture Attributes of Low-fat Beefburgers. LWT - Food Science and Technology, 33(3), pp.234-238.

  • Journal

    Gujral, H. S., Kaur, A., Singh, N. and Sodhi, N. S.

    Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat

    2002 - Journal of Food Engineering

    In-text: (Gujral, Kaur, Singh and Sodhi, 2002)

    Your Bibliography: Gujral, H., Kaur, A., Singh, N. and Sodhi, N., 2002. Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat. Journal of Food Engineering, 53(4), pp.377-385.

  • Journal

    HEYMANN, H., HEDRICK, H., KARRASCH, M., EGGEMAN, M. and ELLERSIECK, M.

    Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures

    1990 - Journal of Food Science

    In-text: (HEYMANN et al., 1990)

    Your Bibliography: HEYMANN, H., HEDRICK, H., KARRASCH, M., EGGEMAN, M. and ELLERSIECK, M., 1990. Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures. Journal of Food Science, 55(3), pp.613-617.

  • Journal

    Huang, S. C., Tsai, Y. F. and Chen, C. M.

    Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages

    2011 - Asian-Australasian Journal of Animal Sciences

    In-text: (Huang, Tsai and Chen, 2011)

    Your Bibliography: Huang, S., Tsai, Y. and Chen, C., 2011. Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages. Asian-Australasian Journal of Animal Sciences, 24(6), pp.875-880.

  • Journal

    Igene, J., Oteku, I. and Akpata, J.

    Development of hamburger using full fat soybean flour

    2002 - Global Journal of Agricultural Sciences

    In-text: (Igene, Oteku and Akpata, 2002)

    Your Bibliography: Igene, J., Oteku, I. and Akpata, J., 2002. Development of hamburger using full fat soybean flour. Global Journal of Agricultural Sciences, 1(2).

  • Journal

    Khouryieh, H., Puli, G., Williams, K. and Aramouni, F.

    Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

    2015 - Food Chemistry

    In-text: (Khouryieh, Puli, Williams and Aramouni, 2015)

    Your Bibliography: Khouryieh, H., Puli, G., Williams, K. and Aramouni, F., 2015. Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions. Food Chemistry, 167, pp.340-348.

  • Book

    Myers, R. H., Montgomery, D. C. and Anderson-Cook, C. M.

    Response surface methodology

    2016 - Wiley - Hoboken

    In-text: (Myers, Montgomery and Anderson-Cook, 2016)

    Your Bibliography: Myers, R., Montgomery, D. and Anderson-Cook, C., 2016. Response surface methodology. Hoboken: Wiley.

  • Book

    Myers, R. H., Montgomery, D. C. and Anderson-Cook, C. M.

    Response surface methodology

    2016 - Wiley - Hoboken

    In-text: (Myers, Montgomery and Anderson-Cook, 2016)

    Your Bibliography: Myers, R., Montgomery, D. and Anderson-Cook, C., 2016. Response surface methodology. Hoboken: Wiley.

  • Journal

    Rather, S. A., Masoodi, F. A., Akhter, R., Rather, J. A., Gani, A., Wani, S. M. and Malik, A. H.

    Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

    2016 - Journal of Food Science and Technology

    In-text: (Rather et al., 2016)

    Your Bibliography: Rather, S., Masoodi, F., Akhter, R., Rather, J., Gani, A., Wani, S. and Malik, A., 2016. Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions. Journal of Food Science and Technology, 53(6), pp.2876-2886.

  • Journal

    Serdaroğlu, M. and Değırmencioğlu, Ö.

    Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)

    2004 - Meat Science

    In-text: (Serdaroğlu and Değırmencioğlu, 2004)

    Your Bibliography: Serdaroğlu, M. and Değırmencioğlu, Ö., 2004. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Science, 68(2), pp.291-296.

  • Journal

    Shahiri Tabarestani, H. and Mazaheri Tehrani, M.

    Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System

    2012 - Journal of Food Processing and Preservation

    In-text: (Shahiri Tabarestani and Mazaheri Tehrani, 2012)

    Your Bibliography: Shahiri Tabarestani, H. and Mazaheri Tehrani, M., 2012. Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System. Journal of Food Processing and Preservation, 38(1), pp.278-288.

  • Journal

    Shahiri Tabarestani, H. and Mazaheri Tehrani, M.

    Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System

    2012 - Journal of Food Processing and Preservation

    In-text: (Shahiri Tabarestani and Mazaheri Tehrani, 2012)

    Your Bibliography: Shahiri Tabarestani, H. and Mazaheri Tehrani, M., 2012. Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System. Journal of Food Processing and Preservation, 38(1), pp.278-288.

  • Journal

    Shang, Y. and Xiong, Y. L.

    Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar Proteins

    2010 - Journal of Food Science

    In-text: (Shang and Xiong, 2010)

    Your Bibliography: Shang, Y. and Xiong, Y., 2010. Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar Proteins. Journal of Food Science, 75(3), pp.E178-E185.

  • Journal

    TAHERIAN, A. R., FUSTIER, P. and RAMASWAMY, H. S.

    EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCH

    2007 - Journal of Food Process Engineering

    In-text: (TAHERIAN, FUSTIER and RAMASWAMY, 2007)

    Your Bibliography: TAHERIAN, A., FUSTIER, P. and RAMASWAMY, H., 2007. EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCH. Journal of Food Process Engineering, 30(2), pp.204-224.

  • Journal

    Taylor, A.

    Principles of food preservation. Developments in food science 22

    1990 - Meat Science

    In-text: (Taylor, 1990)

    Your Bibliography: Taylor, A., 1990. Principles of food preservation. Developments in food science 22. Meat Science, 28(3), p.267.

  • Journal

    Ulu, H.

    Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs

    2006 - Food Chemistry

    In-text: (Ulu, 2006)

    Your Bibliography: Ulu, H., 2006. Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs. Food Chemistry, 95(4), pp.600-605.

  • Journal

    WILES, J., GREEN, B. and BRYANT, R.

    TEXTURE PROFILE ANALYSIS AND COMPOSITION OF A MINCED CATFISH PRODUCT

    2004 - Journal of Texture Studies

    In-text: (WILES, GREEN and BRYANT, 2004)

    Your Bibliography: WILES, J., GREEN, B. and BRYANT, R., 2004. TEXTURE PROFILE ANALYSIS AND COMPOSITION OF A MINCED CATFISH PRODUCT. Journal of Texture Studies, 35(3), pp.325-337.

  • Journal

    Yousefi, N., Zeynali, F. and Alizadeh, M.

    Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology

    2017 - Journal of Food Science and Technology

    In-text: (Yousefi, Zeynali and Alizadeh, 2017)

    Your Bibliography: Yousefi, N., Zeynali, F. and Alizadeh, M., 2017. Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology. Journal of Food Science and Technology, 55(2), pp.598-604.

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