Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase-Reference-Cited by-同舟云学术

Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

Published:2013-03 Issue: Volume:1 Page:39-47
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kaewudom Pimchanok,Benjakul Soottawat,Kijroongrojana Kongkarn

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

1. Official methods of analysis;AOAC,2000

2. Baker, K. H., Lanier, T. C., & Green, D. P. (2000). Cold restructuring of seafoods using transglutaminase-mediated binding. In 2000 IFT annual meeting book of abstracts (Vol. 75, p. 164).

3. Effect of pectins on the gelling properties of surimi from silver carp;Barrera;Food Hydrocolloids,2002

4. Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness;Benjakul;Journal of Food Science,2008

5. Transglutaminase-mediated setting in bigeye snapper surimi;Benjakul;Food Research International,2003

Cited by 65 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. The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice;Future Foods;2024-12

2. Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi;Food Bioscience;2024-10

3. Propiedades de gelificación de carne de jaiba (Callinectes sapidus) adicionada con gelatina y transglutaminasa microbiana;Biotecnia;2024-08-15

4. Insight into gelation quality of low‐grade surimi as affected by fava bean protein isolate;International Journal of Food Science & Technology;2024-07-16

5. Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures;LWT;2024-05