Gel properties of surimi gel from clam Meretrix meretrix as affected by microbial transglutaminase
Year: 2025
Type: article
Abstract: To exploit high-value-added clam ( Meretrix meretrix ) products, the effects of pretreatment methods and microbial transglutaminase (MTGase) on the gelation process of clam surimi were studied.
Source: Sustainable Food Technology
DOI: 10.1039/d5fb00313j
Authors: Lin-Da Zhang, Yu-Nan Pan, Lin Li, Zhu-Jun Zhang, Yue Liu, Jia-Nan Yan, Bin Lai, Ce Wang, Hai-Tao Wu
Institution: Dalian Polytechnic University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
Award: G738341814
OpenAlex ID: W4415266196