Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase-Reference-Cited by-同舟云学术

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Published:2013-03 Issue:3 Volume:93 Page:469-476
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Jiang Jiang,Xiong Youling L.

Funder

NRI/CSREES/USDA

National Key Technology R&D Program of China in the 12th Five-Year Plan

Innovation Research Program of Jiangnan University

Publisher

Elsevier BV

Subject

Food Science

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