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1.
Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases.
Food Chem
; 111(2): 439-46, 2008 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26047448
2.
Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase.
Korean J Food Sci Anim Resour
; 35(1): 50-7, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761800
3.
Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase.
Korean J Food Sci Anim Resour
; 35(2): 225-31, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761832
4.
Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase.
Korean J Food Sci Anim Resour
; 34(3): 307-15, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761171
5.
Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization.
J Food Sci
; 75(3): C251-7, 2010 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-20492275
6.
Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin.
J Agric Food Chem
; 56(16): 7510-6, 2008 Aug 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-18671401
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