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Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures

✍ Scribed by J.C Ramı́rez-Suárez; Y.L Xiong

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Transglutaminase Cross-linking of Whey/M

✍ J.C. Ramirez-Suarez; Y.L. Xiong 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 794 KB

TRANSGLUTAMINASE CROSS-LINKING OF BOVINE

✍ J. C. RAMIREZ-SUAREZ; Y. L. XIONG; B. WANG 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 860 KB

Gelation properties of myofibrillar/pea

✍ Xiang Dong Sun; Susan D. Arntfield 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 678 KB

INFLUENCE OF TRANSGLUTAMINASE-INDUCED CR

✍ CHUAN-HE TANG; LIN LI; XIAO-QUAN YANG 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 210 KB

COAGULATION AND GELATION OF SOY PROTEIN

✍ C-H. TANG; H. WU; H-P. YU; L. LI; Z. CHEN; X-Q. YANG 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 561 KB

Gelation properties of salt-extracted pe

✍ Xiang Dong Sun; Susan D. Arntfield 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 495 KB