Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures*1-Reference-Cited by-同舟云学术

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Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures*1

Published:2003-10 Issue:2 Volume:65 Page:899-907
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

RAMIREZSUAREZ J

Publisher

Elsevier BV

Subject

Food Science

Cited by 126 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. Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate;Food Hydrocolloids;2024-09

2. 4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets;Food Hydrocolloids;2024-07

3. Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels;Foods;2024-06-19

4. Kinetics of dissolution and Transglutaminase (TGase)-catalyzed polymerization of soy proteins from the soy meal suspension;Food Hydrocolloids;2024-02

5. Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion;Gels;2023-11-17

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