Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose
Ying Chen, Dongming Lan, Weifei Wang, Weiqian Zhang, Yonghua Wang, Yonghua Wang
Topics & Concepts
Tissue transglutaminaseChemistryCovalent bondFlavorFood scienceTexture (cosmology)CatalysisPlant proteinPolymer chemistryChemical engineeringEnzymeOrganic chemistryArtificial intelligenceEngineeringImage (mathematics)Computer scienceProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes