Microbial Transglutaminase Catalyzed the Cross-Linking of Myofibrillar/Soy Protein Isolate Mixtures-Reference-Cited by-同舟云学术

Microbial Transglutaminase Catalyzed the Cross-Linking of Myofibrillar/Soy Protein Isolate Mixtures

Published:2014-08-29 Issue:3 Volume:39 Page:309-317
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Han Min Yi¹²,Zu Hai Zhen¹,Xu Xing Lian¹,Zhou Guang Hong¹

Affiliation:

1. National Center of Meat Quality and Safety Control; Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China

2. College of Bioscience and Bioengineering; Hebei University of Science and Technology; Shijiazhuang China

Funder

Natural Science Foundation of Hebei Province

Shandong Modern Agricultural Technology & Industry System

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12316/fullpdf

Reference41 articles.

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4. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish;Chanarat;J. Sci. Food Agric.,2012

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