Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase-Reference-Cited by-同舟云学术

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Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase

Published:2022-06 Issue: Volume:323 Page:111006
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yu Nannan^ORCID,Yang Fan,Gong Hao,Zhou Jinwei,Jie Chunzhi^ORCID,Wang Weidong,Chen Xuehong,Sun Ling

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide Ⅰ band;Alix;J. Mol. Struct.,1988

2. The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase;An;J. Sci. Food Agric.,2021

3. Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing;Cando;Innovat. Food Sci. Emerg. Technol.,2016

4. Effects of microwave combined with conduction heating on surimi quality and morphology;Cao;J. Food Eng.,2018

5. Intervention of transglutaminase in surimi gel under microwave irradiation;Cao;Food Chem.,2018

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect;Food Hydrocolloids;2024-12

2. Application of proteins in edible inks for 3D food printing: A review;Trends in Food Science & Technology;2024-11

3. Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan;Food Hydrocolloids;2024-07

4. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives;Advances in Colloid and Interface Science;2024-06

5. Effect of L-cysteine on the physicochemical properties of heat-induced sheep plasma protein gels;Food Chemistry;2024-06

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