Publications

Antioxidant and Antimicrobial Effect of Colored Rice Bran Extract in Low NaCl, Phosphate-free Patties from Catfish Belly Flap Meat - (Experiment Station)

Min, B., Chen, M., Green, B.W. 2008. Antioxidant and Antimicrobial Effect of Colored Rice Bran Extract in Low NaCl, Phosphate-free Patties from Catfish Belly Flap Meat. Texas Rice, Highlighting Research in 2008. p. IX.

Use of microbial transglutaminase and non-meat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat - (Peer Reviewed Journal)

Min, B., Green, B.W. 2008. Use of microbial transglutaminase and non-meat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat. Journal of Food Science. 73(5):E218-E226.

Effect of microbial transglutaminase and non-meat proteins on functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat - (Abstract)

Min, B., Green, B.W. 2008. Effect of microbial transglutaminase and non-meat proteins on functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat [abstract]. National Meeting of Institute of Food Technologists/Food Expo. p.70. (Presentation No.091-41).