Concepedia

Effect of sodium caseinate and κ-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition

Z. Pietrasik, Andrzej Jarmoluk

Food Research International · 2003 · 75 citations · 35 references

Concepts

AgricultureBiochemistryFood ScienceBiomaterialsFood ChemistryMeat ScienceEnzymatic Texture ModificationFood GelsMeat CompositionMeat QualityMeat TextureMuscle StructureCarrageenanFood Gelation By TransglutaminaseTextural PropertiesTransglutaminase-mediated Structuring

References

35

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Response Surfaces: Designs and Analyses

Eric R. Ziegel, André I. Khuri, John A. Cornell · Technometrics · 1997 · 1.5K citations

Public Health, Design, Experimental Design +4

Transglutaminase and its use for food processing

Masao Motoki, Katsuya Seguro · Trends in Food Science & Technology · 1998 · 682 citations

Agriculture, Biochemistry, Food Science +9

Protein quality and the effects of processing

Comparative Biochemistry and Physiology Part A Physiology · 1989 · 238 citations

Agriculture, Biochemistry, Food Science +12

Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking

Chiya Kuraishi, Jiro Sakamoto, Katsutoshi Yamazaki et al. · Journal of Food Science · 1997 · 212 citations · Full text

Agriculture, Biotechnology, Food Science +12