Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan-Reference-Cited by-同舟云学术

Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan

Published:2024-07 Issue: Volume:152 Page:109964
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Feng Yangyang,Liang Xue,Zhao Zihan,Kong Baohua,Xia Xiufang,Cao Chuanai,Zhang Hongwei,Liu Qian,Sun Fangda

Funder

Science Fund for Distinguished Young Scholars of Heilongjiang Province

National Natural Science Foundation of China

Northeast Agricultural University

Publisher

Elsevier BV

Reference68 articles.

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3. Protein-based functional colloids and their potential applications in food: A review;Ashfaq;LWT - Food Science and Technology,2022

4. Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel;Ĉamara;Journal of Functional Foods,2020

5. Effects of microwave combined with conduction heating on surimi quality and morphology;Cao;Journal of Food Engineering,2018

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