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The effect of transglutaminase as a binding agent in mixture of meat and non-meat gels on water holding properties at different cooking conditions

机译：在不同烹饪条件下肉和非肉凝胶混合物中转谷氨酰胺酶作为粘合剂的影响

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R. A. U. J. Marapana; S. A. Senanayaka; P. R. D. Perera; Bo Jiang;
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1. Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. [J] . Pietrasik Z, Jarmoluk A, Shand P J LWT-Food Science & Technology . 2007,第5期

机译：非肉类蛋白质对微生物转谷氨酰胺酶增强猪肉凝胶水化和质地特性的影响。
2. Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels. [J] . Lantto R., Puolanne E., Katina K., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2007,第1期

机译：漆酶和转谷氨酰胺酶对煮熟的鸡胸肉凝胶的质地和水结合性能的影响。
3. Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels [J] . Raija Lantto, Eero Puolanne, Kati Katina, European Food Research and Technology . 2007,第1期

机译：漆酶和转谷氨酰胺酶对煮熟的鸡胸肉凝胶的质地和水结合性能的影响
4. Effect of transglutaminase on heat-induced gel properties at acid pH of mixtures of plasma and haemoglobin hydrolysates from porcine blood [C] . E. Saguer, A. Illanes, E. Espigulé, International congress on engineering and food . 2011

机译：转谷氨酰胺酶对猪血液中血浆和血红蛋白水解酸盐混合物酸pH的热诱导凝胶性质的影响
5. Assessment of Carnosine Functional Properties during in vitro Digestion of Meat Differing in Composition and Cooking Conditions [D] . Li, Yiyao. 2019

机译：在组成和烹饪条件下的肉类中肉瘤内肉瘤功能性的评估
6. Water-spraying forced ventilation during holding improves the water holding capacity impedance and microstructure of breast meat from summer-transported broiler chickens [O] . Li Zhang, Hongbing Huang, Peng Wang, 2020

机译：在夏季运输的肉鸡鸡中持有水喷雾强制通风改善了母乳的能力阻抗和微观结构
7. Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels [O] . Lin Yang 2018

机译：结合柠檬酸三钠和转谷氨酰胺酶的用途，增强酸化牦牛牛奶凝胶的刚度和水持能力

The effect of transglutaminase as a binding agent in mixture of meat and non-meat gels on water holding properties at different cooking conditions

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