Enhancing saltiness perception in the meat-reduced surimi gel by transglutaminase crosslinking: Sodium ion release, microstructural characteristics, and protein conformation

作者：Tao Ye, Xing Chen, Qiang Li, Zhicheng Cai, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng, Jianfeng Lu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147502 · 被引用次数：5 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Animal Nutrition and Physiology