Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels

作者：Yangyang Feng, Zhigang Sun, Jingming Zhang, Pingru Shi, Baohua Kong, Chuanai Cao, Fangda Sun, Qian Liu · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110693 · 被引用次数：15 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Polysaccharides Composition and Applications