Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation-Reference-Cited by-同舟云学术

Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation

Published:2009-03 Issue:3 Volume:81 Page:565-572
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Chin Koo B.,Go Mi Y.,Xiong Youling L.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Interactions in protein/polysaccharide/calcium gels;Bernal;Journal of Food Science,1987

5. Functional, textural and microstructural properties of low-fat bologna (model system) formulated with a konjac blend;Chin;Journal of Food Science,1998

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