𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Covalent Cross-linking Effects on Thermo-Rheological Profiles of Fish Protein Gels

✍ Scribed by H.G. LEE; T.C. LANIER; D.D. HAMANN

Book ID
108821224
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
176 KB
Volume
62
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Comparative study on protein cross-linki
Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish
✍ Sochaya Chanarat; Soottawat Benjakul; Aran H-Kittikun πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 316 KB πŸ‘ 1 views

## Abstract **BACKGROUND:** Microbial transglutaminase (MTGase) has been used to increase the gel strength of surimi. Nevertheless, its effectiveness varies with fish species. The aim of this study was to elucidate the effect of MTGase at different levels on protein cross‐linking and gel property o