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Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

机译：雄凝胶凝胶减盐肉乳液的功能和仪器纹理性质：转谷氨酰胺酶，分离株大豆蛋白和藻酸盐的组合作用

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Hae in Yong; Tae-Kyung Kim; Young-Boong Kim; Samooel Jung; Yun-Sang Choi;
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1. 多糖对大豆分离蛋白乳液及乳液凝胶性质的影响 [J] . 朱秀清, 王婵, 孙禹凡, 东北农业大学学报（英文版） . 2020,第002期
2. Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate [J] . Hae in Yong, Tae-Kyung Kim, Young-Boong Kim, International journal of food properties . 2020,第1期

机译：雄凝胶凝胶减盐肉乳液的功能和仪器纹理性质：转谷氨酰胺酶，分离株大豆蛋白和藻酸盐的组合作用
3. Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation [J] . Lin Duanquan, Kelly Alan L., Maidannyk Valentyn, Food Hydrocolloids . 2020,第Nova期

机译：藻酸盐，大豆蛋白分离和葵花籽油浓度对凝胶中藻酸盐基乳液凝胶珠的水损，收缩，弹性和结构性能的影响
4. Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads [J] . Lin Duanquan, Kelly Alan L., Maidannyk Valentyn, Food Hydrocolloids . 2021,第Jana期

机译：乳液凝胶通过乳清或大豆蛋白分离物对藻酸盐基乳液凝胶珠粒结构，力学性能和体外消化的影响
5. The Influence of Transglutaminase Enzyme Dosage on Mixture of Soy Protein Powder and Texturized Soy Protein (TSP) into Analog Nutritional Vegetable Meat [C] . Setiadi, Nadia Alisha, Sauria Karina Regional Conference on Chemical Engineering . 2019

机译：转晶氨基酶酶剂量对大豆蛋白粉末和纹理大豆蛋白（TSP）混合成模型营养蔬菜的影响
6. Evaluation of konjac blends, soy protein isolate and lean muscle as fat replacements in low-fat meat batters. [D] . Chin, Koo Bok. 1997

机译：评价魔芋混合物，大豆分离蛋白和瘦肌肉作为低脂肉糊中脂肪的替代品。
7. Effects of microbial transglutaminase and alginate on the water-binding textural and oil absorption properties of soy patties [O] . Eun-Jung Lee, Geun-Pyo Hong 2020

机译：微生物转谷氨酰胺酶的影响和藻酸盐对大豆小馅饼的水结合纹理油吸收性能
8. Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation [O] . Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk, 2020

机译：藻酸盐，大豆蛋白分离和葵花籽油浓度对凝胶中藻酸盐基乳液凝胶珠的水损，收缩，弹性和结构性能的影响

Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

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