To explore the mechanism of non-disulfide covalent cross-linking between myosin and
fibrin, the gel strength, texture parameters, rheological properties, protein conformation and …

We examined the effect of transglutaminase (TG) on the gel properties of silver carp
(Hypophthalmichthys molitrix) surimi in combination with different proportions (0–30%) of …

Crabmeat from Chinese mitten crab (Eriocheir sinensis) has unique flavor and high
nutritional value, which make it a useful ingredient in surimi products. To promote the …

The effects of carboxylated nanofiber cellulose (cNFC) on chicken breast muscle salt-
soluble protein (SSP) in model systems in the presence or absence of transglutaminase …

The effects of curdlan in combination with microbial transglutaminase on the gelling
properties of hairtail muscle protein were investigated. When curdlan of 4 g/100 g paste was …

To improve the gel properties of low-sodium tilapia surimi, the effects of microwave-
ultrasonic, single microwave, single ultrasonic and traditional water-bath heating treatments …

The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4,
6, 8, and 10%)(w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were …

Interest in plant protein-based hydrogels with desirable strength has been increasing in
recent years. In this study, Bambara groundnut protein isolate (BPI) was crosslinked with …

Gel properties of threadfin bream surimi gels with squid fin protein hydrolysate (SFPH) at
various concentrations (0, 1, 2, 3, and 4%; w/w) were determined. The gel without SFPH …

The aim of this study was to investigate the effect of transglutaminase (TGase) treatment on
structure and gelation properties of mung bean protein gel (MBPG). Structure properties for …