Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase-Reference-Cited by-同舟云学术

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Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase

Published:2024-01 Issue: Volume: Page:138609
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Hailei,Zhao Yaqi,Li Xiaolong,Huang Ming,Qiao Changming,Sun Jingxin

Funder

Innovation Team Project for Modern Agricultural Industrious Technology System of Shandong Province

Shandong Province Natural Science Foundation

Publisher

Elsevier BV

Reference39 articles.

1. Spectroscopic approaches to the understanding of water in foods;Belton;Food Reviews International,2011

2. Edible insects as a sustainable alternative to food products: An insight into quality aspects of reformulated bakery and meat products;Borges;Current Opinion in Food Science,2022

3. Consumer acceptance of insect-based alternative meat products in Western countries;Caparros Megido;Food Quality and Preference,2016

4. Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review;Gaspar;Food Chemistry,2015

5. Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel;Han;Food Hydrocolloids,2022

Cited by 2 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. Preparation of chitosan/Tenebrio molitor larvae protein/curcumin active packaging film and its application in blueberry preservation;International Journal of Biological Macromolecules;2024-08

2. From waste to strength: Tailor-made enzyme activation design transformation of denatured soy meal into high-performance all-biomass adhesive;International Journal of Biological Macromolecules;2024-07

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