Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature-Reference-Cited by-同舟云学术

Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature

Published:2008 Issue:9 Volume:88 Page:1529-1536
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Moreno Helena M,Carballo José,Borderías A Javier

Publisher

Wiley

Subject

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

Reference38 articles.

1. Improved solubility and stability of carp myosin by conjugation with alginate oligosaccharide

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3. Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums

4. Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids

5. Functional properties of protein–poly-saccharide mixture, in Functional Properties of Food Macromolecules, ed. by and . Elsevier Applied Science, pp. 385–415 (1986).

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