Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters
Yangyang Feng, Xue Liang, Jingming Zhang, Pingru Shi, Chuanai Cao, Hongwei Zhang, Qian Liu, Baohua Kong
Topics & Concepts
Food scienceChemistryEmulsionCarrageenanFlavorTissue transglutaminaseIn vitroSyneresisBiochemistryEnzymeMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes