Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters
Yangyang Feng, Xue Liang, Jingming Zhang, Baohua Kong, Pingru Shi, Chuanai Cao, Hongwei Zhang, Qian Liu, Yimin Zhang, Qian Liu, Yimin Zhang
Topics & Concepts
ChewinessRheologyTissue transglutaminaseViscoelasticityFood scienceCarrageenanSyneresisMicrostructureDynamic mechanical analysisViscosityRheometryMaterials scienceChemistryComposite materialPolymerBiochemistryEnzymeProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications