Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters

Published:2024-01 Issue: Volume:146 Page:109265
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

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

Funder

Northeast Agricultural University

Earmarked Fund for China Agriculture Research System

Science Fund for Distinguished Young Scholars of Heilongjiang Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

1. Recent advances in microbial transglutaminase biosynthesis and its application in the food industry;Akbari;Trends in Food Science and Technology,2021

2. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins;Alavi;International Journal of Biological Macromolecules,2020

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

4. Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation;Cao;International Journal of Biological Macromolecules,2021

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

Cited by 26 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. Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions;Food Hydrocolloids;2025-01

2. Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology;Food Hydrocolloids;2025-01

3. 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

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. SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels;Food Hydrocolloids;2024-11

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3