The effect of cross‐linking degree on physicochemical properties of surimi gel as affected by MTGase-Reference-Cited by-同舟云学术

The effect of cross‐linking degree on physicochemical properties of surimi gel as affected by MTGase

Published:2021-05-24 Issue:15 Volume:101 Page:6228-6238
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

An Yueqi¹²^ORCID,Xiong Shanbai¹²^ORCID,Liu Ru¹²,You Juan¹²^ORCID,Yin Tao¹²^ORCID,Hu Yang¹²^ORCID

Affiliation:

1. College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan) Huazhong Agricultural University Wuhan PR China

2. Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education Wuhan PR China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11274

Reference38 articles.

1. Surimi and Surimi Seafood

2. Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

3. Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

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

5. Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

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