Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins-Reference-Cited by-同舟云学术

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Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

Published:2014-03 Issue: Volume:35 Page:264-269
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Martínez Miguel A.,Robledo Verónica,Velazquez Gonzalo,Ramírez José A.,Vázquez Manuel,Uresti Rocío M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

1. Modelling of isotherms and their hysteresis analysis in gelatin from different sources;Aguirre-Álvarez;CyTA – Journal of Food,2013

2. Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level;Andres-Bello;CyTA – Journal of Food,2011

3. Thermal gelation of previously cooked minced meat from Jonah crab (Cancer borealis);Baxter;Journal of Food Science,2006

4. Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration;Baxter;Food Chemistry,2008

5. Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs;Bernadette Dima;Journal of Food Engineering,2012

Cited by 21 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. Propiedades de gelificación de carne de jaiba (Callinectes sapidus) adicionada con gelatina y transglutaminasa microbiana;Biotecnia;2024-08-15

2. Transglutaminases in meat and seafood bioprocessing;Transglutaminase;2024

3. Functional and Textural Characteristics of Fish Mince Sausages Prepared Using Microbial Transglutaminase;2023-05-30

4. Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus);Journal of Food Processing and Preservation;2023-03-29

5. Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii);LWT;2022-02

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