Egg white protein and transglutaminase synergistically improve the gel quality of frozen thawed damaged shrimp surimi

Documenti analoghi

• Cryoprotective effect of epigallocatechin gallate replacing sucrose on Hypophythalmichthys molitrix surimi during frozen storage
  di: Naiyong Xiao, et al.
  Pubblicazione: (2024)
• Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions
  di: Min Lin, et al.
  Pubblicazione: (2024)
• Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
  di: Guangliang Xing, et al.
  Pubblicazione: (2024)
• Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content
  di: Ziyang Zhang, et al.
  Pubblicazione: (2025)
• Novel synergistic modulation strategy for egg white protein and pumpkin seed protein gelation: structural characteristics, swallowing functionality, and formation mechanisms
  di: Mingyue Lu, et al.
  Pubblicazione: (2025)