The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart-Reference-Cited by-同舟云学术

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The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart

Published:2008-06 Issue:2 Volume:79 Page:278-284
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ionescu Aurelia,Aprodu Iuliana,Darabă Aura,Porneală Lenuţa

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Official methods of analysis;AOAC,1984

2. Official methods of analysis;AOAC,1991

3. Official methods of analysis;AOAC,1995

4. Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase;Carrascal;Journal of food science,2002

5. Localization of potential transglutaminase cross-linking sites in bovine caseins;Christensen;Journal of Agriculture and Food Chemistry,1996

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

2. DANA ETİ MİYOFİBRİLER PROTEİNLERİNİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE TUZ, FOSFAT ve PH’NIN ETKİLERİNİN ARAŞTIRILMASI;GIDA / THE JOURNAL OF FOOD;2022-10-04

3. Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein;International Journal of Food Engineering;2021-12-01

4. Line-scan Raman scattering image and multivariate analysis for rapid and noninvasive detection of restructured beef;Applied Optics;2021-07-21

5. Protein plant-based composites synthesized with transglutaminase;IOP Conference Series: Earth and Environmental Science;2021-03-01

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