Shai Barbut
Shai Barbut
Professor of Food Science, University of Guelph
Verified email at - Homepage
Cited by
Cited by
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat
S Barbut, AA Sosnicki, SM Lonergan, T Knapp, DC Ciobanu, LJ Gatcliffe, ...
Meat science 79 (1), 46-63, 2008
Poultry products processing: an industry guide
S Barbut
CRC press, 2016
Problem of pale soft exudative meat in broiler chickens
S Barbut
British Poultry Science 38 (4), 355-358, 1997
Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat
S Barbut
Food Research International 26 (1), 39-43, 1993
Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate
S Barbut, EA Foegeding
Journal of Food Science 58 (4), 867-871, 1993
Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters
AK Zetzl, AG Marangoni, S Barbut
Food & function 3 (3), 327-337, 2012
Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets
S Barbut, L Zhang, M Marcone
Poultry science 84 (5), 797-802, 2005
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters
MK Youssef, S Barbut
Meat science 82 (2), 228-233, 2009
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil
MK Youssef, S Barbut
Meat science 87 (4), 356-360, 2011
Edible oleogels in food products to help maximize health benefits and improve nutritional profiles
TA Stortz, AK Zetzl, S Barbut, A Cattaruzza, AG Marangoni
Lipid Technology 24 (7), 151-154, 2012
Antioxidant properties of rosemary oleoresin in turkey sausage
S Barbut, DB Josephson, AJ Maurer
Journal of Food Science 50 (5), 1356-1359, 1985
Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters
D Álvarez, S Barbut
Meat science 94 (3), 320-327, 2013
On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate
AG Marangoni, S Barbut, SE McGauley, M Marcone, SS Narine
Food hydrocolloids 14 (1), 61-74, 2000
Molecular interactions of polymer oleogelation
T Laredo, S Barbut, AG Marangoni
Soft Matter 7 (6), 2734-2743, 2011
Mechanisms of meat batter stabilization: A review
A Gordon, S Barbut, G Schmidt
Critical Reviews in Food Science & Nutrition 32 (4), 299-332, 1992
The gelation of oil using ethyl cellulose
M Davidovich-Pinhas, S Barbut, AG Marangoni
Carbohydrate polymers 117, 869-878, 2015
Estimates and detection of the PSE problem in young turkey breast meat
S Barbut
Canadian Journal of Animal Science 76 (3), 455-457, 1996
Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations
CM O'Sullivan, S Barbut, AG Marangoni
Trends in Food Science & Technology 57, 59-73, 2016
Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels
MK Youssef, S Barbut
Meat science 87 (1), 54-60, 2011
Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat
RD McCurdy, S Barbut, M Quinton
Food Research International 29 (3-4), 363-366, 1996
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