Properties of transglutaminase‐induced myofibrillar/wheat gluten gels-Reference-Cited by-同舟云学术

Properties of transglutaminase‐induced myofibrillar/wheat gluten gels

Published:2021-05-20 Issue:6 Volume:86 Page:2387-2397
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ouyang Yuanyuan¹,Xu Jingjing¹,Ji Fuyun¹,Tan Mengna¹,Luo Shuizhong¹^ORCID,Zhong Xiyang¹,Zheng Zhi¹^ORCID

Affiliation:

1. School of Food and Biological Engineering Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei 230601 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15774

Reference35 articles.

1. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

2. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

3. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

4. Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy

5. Gelation properties of salt soluble meat protein and soluble wheat protein mixtures

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