Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 26.2K citations

Transglutaminase and its use for food processing

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

Agriculture, Biochemistry, Food Science +9

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

Ru Liu, Siming Zhao, Bijun Xie et al. · Food Hydrocolloids · 2010 · 335 citations

Agriculture, Biophysics, Food Science +16

Role of secondary structures in the gelation of porcine myosin at different pH values

Ru Liu, Siming Zhao, Shanbai Xiong et al. · Meat Science · 2008 · 332 citations

Life Sciences, Biochemistry, Biophysics +13

Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

Soottawat Benjakul, Wonnop Visessanguan, Chutima Thongkaew et al. · Food Research International · 2003 · 326 citations

Agriculture, Biochemistry, Fisheries +17