Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
Choe J, Kim HY.
Poult Sci. 2019 Jun 1;98(6):2662-2669. doi: 10.3382/ps/pez016.

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.
Carvalho LT, Pires MA, Baldin JC, Munekata PES, de Carvalho FAL, Rodrigues I, Polizer YJ, de Mello JLM, Lapa-Guimarães J, Trindade MA.
Meat Sci. 2019 Jan;147:53-59. doi: 10.1016/j.meatsci.2018.08.010

Effects of chicken feet gelatin extracted at different temperatures and wheat fiber with different particle sizes on the physicochemical properties of gels.
Choe J, Kim HY.
Poult Sci. 2018 Mar 1;97(3):1082-1088. doi: 10.3382/ps/pex381.

Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.
Glicerina V, Balestra F, Capozzi F, Dalla Rosa M, Romani S.
J Texture Stud. 2017 Nov 17. doi: 10.1111/jtxs.12311.

Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
Adams V, Ragaee SM, Abdel-Aal EM.
J Sci Food Agric. 2017 Jan;97(1):191-198. doi: 10.1002/jsfa.7710.

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture.
Kim HY, Kim KJ, Lee JW, Kim GW, Choe JH, Kim HW, Yoon Y, Kim CJ.
Korean J Food Sci Anim Resour. 2015;35(1):19-26. doi: 10.5851/kosfa.2015.35.1.19.

Alkylresorcinol metabolites in urine and plasma as potential biomarkers of rye and wheat fiber consumption in prostate cancer patients and controls.
Meija L, Krams I, Cauce V, Samaletdin A, Söderholm P, Meija R, Lārmane L, Lejnieks A, Lietuvietis V, Adlercreutz H.
Nutr Cancer. 2015;67(2):258-65. doi: 10.1080/01635581.2015.989371.

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
Choe JH, Kim HY, Lee JM, Kim YJ, Kim CJ.
Meat Sci. 2013 Apr;93(4):849-54. doi: 10.1016/j.meatsci.2012.11.054.