Article ID Journal Published Year Pages File Type
604615 Food Hydrocolloids 2010 8 Pages PDF
Abstract
Effects of transglutaminase (TG), sodium alginate (SA) systems on gel strength of cold-set myofibrillar protein (MP) gel containing (a) 0.1 M, (b) 0.2 M, and (c) 0.3 M salt, respectively.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels
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