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Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion.
Wu, Mangang; Yin, Qing; Bian, Junjie; Xu, Yuyu; Gu, Chen; Jiao, Junying; Yang, Jingjing; Zhang, Yunlin.
Afiliación
  • Wu M; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Yin Q; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Bian J; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Xu Y; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Gu C; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Jiao J; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Yang J; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Zhang Y; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Gels ; 9(11)2023 Nov 17.
Article en En | MEDLINE | ID: mdl-37999000
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Gels Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Gels Año: 2023 Tipo del documento: Article País de afiliación: China