Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation-Reference-Cited by-同舟云学术

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Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation

Published:2019-06 Issue: Volume:284 Page:45-52
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Hongwei,Jiao Xidong,Fan Daming,Huang Jianlian,Zhao Jianxin,Yan Bowen,Zhou Wenguo,Zhang Wenhai,Ye Weijian,Zhang Hao

Funder

National Natural Science Foundation of China

National “Thirteenth Five-Year” Plan for Science & Technology

National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. The effect of materials, process settings and screw geometry on energy consumption and melt temperature in single screw extrusion;Abeykoon;Applied Energy,2016

2. Effect of transglutaminase induced crosslinking on the properties of starch/gelatin films;Al-Hassan;Food Packaging & Shelf Life,2017

3. Transglutaminase-mediated setting in bigeye snapper Surimi;Benjakul;Food Research International,2003

4. Intervention of transglutaminase in surimi gel under microwave irradiation;Cao;Food Chemistry,2018

5. Intervention of transglutaminase in surimi gel under microwave irradiation;Cao;Food Chemistry,2018

Cited by 40 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Co-60 γ-ray irradiation on the cross-linking and stability of fish collagen: Structural changes and digestibility;Food Hydrocolloids;2024-12

2. Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure;Ultrasonics Sonochemistry;2024-11

3. Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks;Meat Science;2024-10

4. Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes;Food Chemistry;2024-09

5. Lactoferrin–Chitosan Composite Hydrogels Induced by Microbial Transglutaminase: Potential Delivery Systems for Thermosensitive Bioactive Substances;Journal of Agricultural and Food Chemistry;2024-06-12

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