[1] |
YANG Mingliu, ZHOU Yingqin, FANG Xubo, YIN Junfeng, CHEN Xiao’e, XIE Ningning.
Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(12): 37-44.
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[2] |
FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan.
Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It
[J]. FOOD SCIENCE, 2021, 42(10): 23-31.
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[3] |
SUN Yue, GENG Xiaoqian, ZHANG Yueshu, WANG Shi, SHI Rui, ZHAO Hongfei, LI Chunqiang.
Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 15-21.
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[4] |
LIU Yuqi, QIN Xiaoli, KAN Jianquan, ZHONG Jinfeng.
Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide
[J]. FOOD SCIENCE, 2020, 41(19): 74-82.
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[5] |
BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen.
Combined Effects of TGase and Ca2+ on Gel Properties of Unwashed Clarias gariepinus Surimi
[J]. FOOD SCIENCE, 2020, 41(14): 50-57.
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[6] |
YANG Rong, XU Anqi, ZHU Yukang, JIA Ru, HUANG Tao, XU Dalun, ZHANG Jinjie, YANG Wenge.
Effect of Irradiation on Endogenous Transglutaminase and Gel Properties of Hairtail Surimi
[J]. FOOD SCIENCE, 2020, 41(11): 71-82.
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[7] |
YU Guoping, YUE Chonghui, CHEN Yuan, LIU Peng, LIU Yanqiu, DONG Liangwei.
Effect of Transglutaminase on Freeze-Thaw Stability of Soybean Protein Isolate Emulsion
[J]. FOOD SCIENCE, 2019, 40(6): 22-27.
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[8] |
PEI Xingwu, WANG Hong, GAO Ziwen, YUAN Taizeng, GAO Ming, YAO Kai, PAN Mingzhe, YU Dianyu.
Immobilization of Transglutaminase and Its Application in the Treatment of Rice Bran Wastewater
[J]. FOOD SCIENCE, 2019, 40(22): 110-117.
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[9] |
LIANG Feng, HE Tianhai, LIN Lin, JIANG Shaotong, LU Jianfeng.
Optimization of Processing Conditions and Gel Properties of Precocious Crab Meat and Silver Carp (Hypophthalmichthys molitrix) Surimi Mixed Gels
[J]. FOOD SCIENCE, 2019, 40(22): 313-319.
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[10] |
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili.
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili
[J]. FOOD SCIENCE, 2019, 40(20): 130-135.
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[11] |
WANG Xiaopeng, ZHAO Xinhuai.
WANG Xiaopeng, ZHAO Xinhuai
[J]. FOOD SCIENCE, 2019, 40(20): 47-53.
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[12] |
JIANG Guochuan, WANG Liyan, LIU Yachun, SUN Hongrui, ZHANG Jialin, LIU Xuejun, YAN Xiaohui.
Effect of Modification on the Structure and Gel Properties of Porcine Myofibrillar Protein
[J]. FOOD SCIENCE, 2019, 40(19): 89-95.
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[13] |
ZHAO Chengbin, YIN Huanhuan, LIU Jingsheng, XU Xiuying, ZHANG Hao, WU Yuzhu, CAO Yong, QI Baokun, WU Fei.
Functional Properties and Structure of Red Bean Protein Improved by Combined Ultrasound-Transglutaminase Treatment
[J]. FOOD SCIENCE, 2019, 40(19): 120-127.
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[14] |
WANG Xiaojie, LIU Xiaolan, CONG Wansuo, ZHENG Xiqun, XU Yingyi, SHI Yanguo.
Effect of Transglutaminase-Catalyzed Glycosylation with Chitosan on the Functional Properties of Zein
[J]. FOOD SCIENCE, 2018, 39(8): 13-20.
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[15] |
ZONG Xuyan, LI Jian, PENG Cuizhen, LI Li.
Applying Response Surface Methodology to Optimize Transglutaminase Modification of Brewer’s Spent Grains Protein and Soybean Protein Mixtures
[J]. FOOD SCIENCE, 2018, 39(16): 289-294.
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