Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan

Feng, Yangyang; Liang, Xue; Zhao, Zihan; Kong, Baohua; Xia, Xiufang; Cao, Chuanai; Zhang, Hongwei; Liu, Qian; Sun, Fangda

doi:10.1016/j.foodhyd.2024.109964

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.109964

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Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan

Yangyang Feng,

Xue Liang,

Zihan Zhao

et al.

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Cited by 8 publications

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Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan

Cited by 8 publications

References 66 publications

Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic

Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic

Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms

Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process

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