Rheological Enhancement of Pork Myofibrillar Protein–Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway-Reference-Cited by-同舟云学术

Rheological Enhancement of Pork Myofibrillar Protein–Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway

Published:2017-09-18 Issue:38 Volume:65 Page:8451-8458
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Xu¹,Xiong Youling L.¹^ORCID,Sato Hiroaki²

Affiliation:

1. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States

2. Institute of Food Sciences and Technologies, Food Products Division, Ajinomoto Company, Inc., Kawasaki 201-8681, Japan

Funder

National Institute of Food and Agriculture

China Scholarship Council

Ajinomoto Co., Inc

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b03007

Reference32 articles.

1. Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler

2. Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles

3. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

4. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels

5. Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

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