Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion

The emulsions prepared by three non-meat proteins, sodium caseinate (SC), soy protein isolate (SPI) and egg white protein (EPI), were individually added to the continuous phase of myofibrillar protein (MP) sol to form MP composite gels to simulate meat products. The research aimed to investigate the...

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出版年:	Gels
主要な著者:	Mangang Wu, Qing Yin, Junjie Bian, Yuyu Xu, Chen Gu, Junying Jiao, Jingjing Yang, Yunlin Zhang
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-11-01
主題:	TGase non-meat proteins myofibrillar protein composite gel properties
オンライン･アクセス:	https://www.mdpi.com/2310-2861/9/11/910