Publication | Closed Access

Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

Functional PropertiesEngineeringBiotechnologyNanocelluloseMicrobial TransglutaminaseAlternative Protein SourceProtein EngineeringMicrobiologyFood ProcessingHemicelluloseMeat ScienceBiomolecular EngineeringHealth Sciences