High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase-Reference-Cited by-同舟云学术

High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase

Published:1999-07 Issue:4 Volume:64 Page:704-708
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ashie I. N. A.¹,Lanier T.C.²

Affiliation:

1. Author Ashie, formerly with NCSU, is presently with Novo Nordisk Biochem North America, Inc., Franklinton, NC 27525‐0576. Direct inquiries to Dr. T.C. Lanier.

2. Author Lanier is with the Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695‐7624.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15115.x

Reference28 articles.

1. Crosslinking of Whey Protein by Transglutaminase

2. Purification and characteristics of a novel transglutaminase derived from microorganisms.

3. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration

4. Effects of high pressure on proteins

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