Enhancement on the mechanical properties of hydrogels leads to a wider range of their
applications in various fields. Therefore, there has been a great interest recently for …

Abstract Background Microbial transglutaminase (MTGase) has been widely used to modify
the functional properties of proteins in food systems. In the last 30 years since the discovery …

Pushed by the environmental pollution and health hazards of plastic packaging, the
development of biodegradable food packaging films (FPFs) is a necessary and sustainable …

Food product reformulation is promoted as an effective strategy to reduce population salt
intake and address the associated burden of chronic disease. Salt has a number of functions …

Background In recent years, there has been growing consumer demand for the minimally
processed and chemical additives free Ready-To-Eat (RTE) healthier meat products. On the …

This study evaluated the effect of addition of 14 different hydrocolloids that are commonly
used in meat industry as texture modifiers, with a view to screen and categorise …

The biocatalytic activity of transglutaminases (TGs) leads to the synthesis of new covalent
isopeptide bonds (crosslinks) between peptide-bound glutamine and lysine residues, but …

Because of their protein cross-linking properties, transglutaminases are widely used in
several industrial processes, including the food and pharmaceutical industries …

Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces
mobaraensis that forms covalent cross-links between protein molecules. Studies are being …

Meat emulsions were made with 50% of phosphate level commonly used in the meat
industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl 2, or …