In vivo digestion and absorption characteristics of surimi gels with different degrees of cross-linking induced by transglutaminase (TGase)
Mengxue Fang, Shanbai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, Youming Liu, Juan You
Topics & Concepts
Tissue transglutaminaseChemistryIn vivoDigestion (alchemy)Absorption (acoustics)Food scienceBiophysicsBiochemistryEnzymeChromatographyMaterials scienceBiotechnologyBiologyComposite materialProteins in Food SystemsMuscle metabolism and nutritionMeat and Animal Product Quality