Effects of microbial transglutaminase on the gelling property and in vitro digestibility of fish scale gelatin from grass carp
Yonggang Chen, Yuhang Wang, Ru Liu, Shanbai Xiong, Yan Xü, Yang Hu
Topics & Concepts
GelatinChewinessFood scienceTissue transglutaminaseRheologyChemistryGrass carpDigestion (alchemy)Fish <Actinopterygii>Chemical engineeringBiochemistryChromatographyBiologyEnzymeMaterials scienceFisheryComposite materialEngineeringCollagen: Extraction and CharacterizationProteins in Food SystemsMeat and Animal Product Quality