Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase-Reference-Cited by-同舟云学术

Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase

Published:2023-01 Issue: Volume:173 Page:114310
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Jiang Qixing^ORCID,Chen Nuo,Gao Pei,Yu Dawei,Yang Fang,Xu Yanshun,Xia Wenshui

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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4. Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation;Cao;Food Hydrocolloids,2020

5. Effect of salt and MTGase on the production of high quality gels from farmed sea bass;Cardoso;Journal of Food Engineering,2010

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