Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi-Reference-Cited by-同舟云学术

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Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi

Published:2024-10 Issue: Volume:61 Page:104915
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhang Lin-Da,Li Lin,Zhang Qian,Wang Yu-Qiao,Liu Yue,Yan Jia-Nan,Lai Bin,Wang Ce,Wu Hai-Tao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference47 articles.

1. Gelation mechanism of surimi studied by 1H NMR relaxation measurements;Ahmad;Journal of Food Science,2007

2. Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef;Aktas;LWT-Food Science & Technology,2005

3. Roles of endogenous enzymes in surimi gelation;An;Trends in Food Science & Technology,1996

4. The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase;An;Journal of the Science of Food and Agriculture,2021

5. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates;Borderías;Food Hydrocolloids,2020

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