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A method for improving the gelation properties and 3D printing performance of reduced-sodium chicken breast paste: The addition of tiger nut protein, transglutaminase, and calcium chloride

Yali Yu, Ning Huo, Min Guo, Yi-Tao Fan, Xinyu Jiang, Yan-jiao Chang, Feng Gao

2024Food Hydrocolloids13 citationsDOI

Topics & Concepts

SodiumNutTissue transglutaminaseCalciumFood scienceChemistryChicken breastChemical engineeringBiochemistryOrganic chemistryEnzymeStructural engineeringEngineeringMeat and Animal Product QualityBee Products Chemical AnalysisProteins in Food Systems
A method for improving the gelation properties and 3D printing performance of reduced-sodium chicken breast paste: The addition of tiger nut protein, transglutaminase, and calcium chloride | Litcius