Intervention of transglutaminase in surimi gel under microwave irradiation
Author:
Funder
Joint innovation funds of Jiangsu Province
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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3. Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi;Balange;LWT - Food Science and Technology,2009
4. Study on gel-forming kinetics of silver carp and Alaska pollack surimi during microwave heating;Cao;Journal of Fisheries of China,2005
5. Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase;Chanarat;Food Hydrocolloids,2013
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