Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures-Reference-Cited by-同舟云学术

Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures

Published:2024-05 Issue: Volume:199 Page:116103
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Shi Tong,Yuan Li,Kong Yunfei,Bao Yulong,Zhang Hao,Lu Chenya,Jin Wengang,Monto Abdul Razak,Gao Ruichang

Funder

Postdoctoral Research Foundation of China

Jiangsu University

National Natural Science Foundation of China

Jiangsu Province Natural Science Foundation

Publisher

Elsevier BV

Reference32 articles.

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

4. High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability;Deng;Ultrasonics Sonochemistry,2023

5. Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages;Ebert;European Food Research and Technology,2022

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