Work

Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan

Year: 2024

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2024.109964

Authors: Yangyang Feng, Xue Liang, Zihan Zhao, Baohua Kong, Xiufang Xia, Chuanai Cao, Hongwei Zhang, Qian Liu, Fangda Sun

Institution: Northeast Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Northeast Agricultural University, Science Fund for Distinguished Young Scholars of Heilongjiang Province

Awards: G2019585081, G2951098536, G409488503

OpenAlex ID: W4392449657

FWCI: 10.97

Cites: 68

Cited by: 37

Related to: 10