Related references
Note: Only part of the references are listed.Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level
Esra Atilgan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
Yoo-Sun Park et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2017)
Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow's and Soymilk
Hasan Temiz et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2017)
Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review
Ana Luisa et al.
FOOD CHEMISTRY (2015)
Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
Helena Moreno et al.
FOOD SCIENCE AND TECHNOLOGY (2013)
Emulsifying properties of the transglutaminase-treated crosslinked product between peanut protein and fish (Decapterus maruadsi) protein hydrolysates
Xiao Hu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
M. A. Asgar et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation
Koo B. Chin et al.
MEAT SCIENCE (2009)
Functional and edible uses of soy protein products
Preeti Singh et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
The impact of transglutaminase on soy proteins and tofu texture
S. Bin Md Yasir et al.
FOOD CHEMISTRY (2007)
Formation and rheological properties of 'cold-set' tofu induced by microbial transglutaminase
Chuan-He Tang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Effect of cold-set binders: Alginates and microbial transglutaminase on the physical properties of restructured scallops
K Suklim et al.
JOURNAL OF TEXTURE STUDIES (2004)
Effects of molecular weight and elastic segment flexibility on syneresis in Ca-alginate gels
KI Draget et al.
FOOD HYDROCOLLOIDS (2001)
Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids
P Montero et al.
FOOD HYDROCOLLOIDS (2000)