Combining effect of soybean protein isolate and transglutaminase on the gel properties of Zhikong scallop (Chlamys Farreri) adductor muscle
Hongbo Mi, Yuming Zhao, Yan Li, Jingxin Chen, He Liu, Shumin Yi, Xuepeng Li, Jianrong Li
Topics & Concepts
ScallopAdductor musclesChewinessTissue transglutaminaseFood scienceChemistryBiologyBiochemistryAnatomyFisheryEnzymeMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems