Influence of transglutaminase treatment on the thermoreversible gelation of gelatin
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference16 articles.
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3. Structural and mechanical properties of biopolymer gels;Clark;Advances in Polymer Science,1987
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5. Rheology of milk protein gels and protein-stabilized emulsion gels crosslinked with transglutaminase;Dickinson;Journal of Agricultural and Food Chemistry,1996
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