Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters-Reference-Cited by-同舟云学术

Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters

Published:2017-06 Issue: Volume:128 Page:40-46
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lesiow Tomasz,Rentfrow Gregg K.,Xiong Youling L.

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science

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4. Crosslinking food proteins for improved functionality;Buchert;Annual Review of Food Science and Technology,2010

5. Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork;Camou;Meat Science,1991

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