Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters-Reference-Cited by-同舟云学术

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Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters

Published:2024-02 Issue: Volume:147 Page:109344
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Feng Yangyang,Liang Xue,Zhang Jingming,Shi Pingru,Cao Chuanai,Zhang Hongwei,Liu Qian,Kong Baohua

Funder

Science Fund for Distinguished Young Scholars of Heilongjiang Province

National Natural Science Foundation of China

Northeast Agricultural University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase;An;Journal of the Science of Food and Agriculture,2021

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

3. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods;Cao;Meat Science,2021

4. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by L-lysine and transglutaminase;Cao;Food Chemistry,2021

5. Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters;Cao;Food Hydrocolloids,2022

Cited by 15 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. Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan;Food Hydrocolloids;2025-02

2. Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process;Food Hydrocolloids;2024-12

3. Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation;Meat Science;2024-11

4. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.;Food Chemistry;2024-11

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

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