Thermo-reversible/thermo-irreversible curdlan enhanced rheological behaviours and gelling properties of meat batters containing transglutaminase before and after thermal treatment
Dongxue Yuan, Cheng Li, Yutong Liu, Chuanai Cao, Baohua Kong, Fangda Sun, Qian Liu, Yangyang Feng, Yangyang Feng
Topics & Concepts
CurdlanRheologyTissue transglutaminaseChemistryFood scienceMaterials scienceChemical engineeringBiochemistryEnzymePolysaccharideComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes