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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Bibliographic Details
Published in:	Gels
Main Authors:	Mangang Wu, Qing Yin, Junjie Bian, Yuyu Xu, Chen Gu, Junying Jiao, Jingjing Yang, Yunlin Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2023-11-01
Subjects:	TGase non-meat proteins myofibrillar protein composite gel properties
Online Access:	https://www.mdpi.com/2310-2861/9/11/910

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