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Combined treatment of porcine plasma with microbial transglutaminase and cysteine: Effects on the heat-induced gel properties
- Fort, N., Carretero, C., Parés, D., Toldrà, M., Saguer, E.
- Food hydrocolloids 2007 v.21 no.3 pp. 463-471
- food additives, gels, blood proteins, swine, gelation, heat treatment, enzymatic treatment, protein-glutamine gamma-glutamyltransferase, cysteine, pH, product quality, product improvement, gelling properties, texture, water holding capacity, microstructure, crosslinking, protein structure