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Cited by 51Meat and Animal Product QualityProteins in Food SystemsPolysaccharides Composition and Applications

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Microbial transglutaminase promotes cross-linking for enhancing gelation of myofibrillar protein in frozen Litopenaeus vannamei through deamination reaction

Chen, Zhaohui, Dai, Zechuan, Liu, Chunhui, Wang, Sai, Li, Jiao, Mao, Xiangzhao·2024·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2023.109332
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Metadata

Authors
Chen, Z., Dai, Z., Liu, C., Wang, S., Li, J., & Mao, X.
Affiliations
  • Ocean University of China (CN)
  • Qingdao National Laboratory for Marine Science and Technology (CN)
Corresponding author
  • Li, Jiao
  • Mao, Xiangzhao
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2024-02
Volume
147
Pages
109332
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2023.109332
OpenAlex
W4386984081
Cited by
48
References
0
Citations by year
2026: 14 · 2025: 15 · 2024: 19
FWCI
8.40
Type
journal article
Language
en
Open access
closed
Licence
Locations
Food Hydrocolloids (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
microbial transglutaminase, crosslinking, myofibrillar proteins, frozen shrimp, Litopenaeus vannamei, gelation, deamination, protein secondary structure, disulfide bonds, water holding capacity, gel strength, protein network structure, pepsin hydrolysis, free amino groups

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