Search Results

There are 16266 results for: content related to: Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols

  1. Linear Heating Rate Affects Gelation of Alaska Pollock and Pacific Whiting Surimi

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 149–153, JIRAWAT YONGSAWATDIGUL and JAE W. PARK

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14746.x

  2. Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi

    Journal of Food Science

    Volume 67, Issue 8, October 2002, Pages: 3120–3125, J.-F. Hsieh, G.-J. Tsai and S.-T. Jiang

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08868.x

  3. Covalent Cross-linking Effects on Thermo-Rheological Profiles of Fish Protein Gels

    Journal of Food Science

    Volume 62, Issue 1, January 1997, Pages: 25–28, H.G. LEE, T.C. LANIER and D.D. HAMANN

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04360.x

  4. Microbial Transglutaminase Estimation in Enzyme-treated Surimi-Based Products by Enzyme Immunosorbent Assay

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 81–84, T. OHTSUKA, K. SEGURO and M. MOTOKI

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14730.x

  5. NONDISULFIDE COVALENT CROSS-LINKING OF MYOSIN HEAVY CHAIN IN “SETTING” OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI

    Journal of Food Biochemistry

    Volume 16, Issue 3, June 1992, Pages: 151–172, G.G. KAMATH, T.C. LANIER, E.A. FOEGEDING and D.D. HAMANN

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.1992.tb00443.x

  6. Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 2, 30 January 2011, Pages: 247–252, Mohammed Ismail Hossain, Katsuji Morioka, Fatema Hoque Shikha and Yoshiaki Itoh

    Version of Record online : 14 OCT 2010, DOI: 10.1002/jsfa.4177

  7. Combination Effects of Microbial Transglutaminase, Reducing Agent, and Protease Inhibitor on the Quality of Hairtail Surimi

    Journal of Food Science

    Volume 65, Issue 2, March 2000, Pages: 241–245, S.-T. Jiang, J.-F. Hsieh, M.-L. Ho and Y.-C. Chung

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb15987.x

  8. Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 7, May 2015, Pages: 1528–1534, Wuyin Weng and Wenxiang Zheng

    Version of Record online : 26 AUG 2014, DOI: 10.1002/jsfa.6857

  9. Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi

    Journal of Food Science

    Volume 65, Issue 4, May 2000, Pages: 694–699, S.-T. Jiang, J.-F. Hsieh, M.-L. Ho and Y.-C. Chung

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb16074.x

  10. Microbial Transglutaminase and ε-(γ-Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels

    Journal of Food Science

    Volume 60, Issue 2, March 1995, Pages: 305–311, KATSUYA SEGURO, YOSHIYUKI KUMAZAWA, TOMOKO OHTSUKA, SEIICHIRO TOIGUCHI and MASAO MOTOKI

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05661.x

  11. Chemically Induced Covalent Crosslinks Affect Thermo-Rheological Profiles of Fish Protein Gels

    Journal of Food Science

    Volume 62, Issue 1, January 1997, Pages: 29–32, H.G. LEE, T.C. LANIER and D.D. HAMANN

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04361.x

  12. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 4, 15 March 2012, Pages: 844–852, Sochaya Chanarat, Soottawat Benjakul and Aran H-Kittikun

    Version of Record online : 7 OCT 2011, DOI: 10.1002/jsfa.4656

  13. Transglutaminase from Streptoverticillium ladakanum and application to minced fish product

    Journal of Food Science

    Volume 61, Issue 6, November 1996, Pages: 1234–1238, GUO-JANE TSAI, SHANG-MAY LIN and SHANN-TZONG JIANG

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10968.x

  14. Covalent Bonding in Pressure-Induced Fish Protein Gels

    Journal of Food Science

    Volume 62, Issue 4, July 1997, Pages: 713–733, G.M. GILLELAND, T.C. LANIER and D.D. HAMANN

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb15442.x

  15. Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels

    Journal of Food Science

    Volume 69, Issue 8, October 2004, Pages: E412–E416, O. Esturk, J.W. Park and S. Thawornchinsombut

    Version of Record online : 9 MAY 2011, DOI: 10.1111/j.1750-3841.2004.tb18017.x

  16. Nonprotein Nitrogenous Compounds and Gelling Property of Whitecheek Shark (Carcharhinus Dussumieri) Mince as Affected by Washing and Microbial Transglutaminase

    Journal of Texture Studies

    Volume 45, Issue 4, August 2014, Pages: 307–316, Sochaya Chanarat, Soottawat Benjakul and Youling Xiong

    Version of Record online : 4 JUL 2014, DOI: 10.1111/jtxs.12075

  17. Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture

    Journal of Food Science

    Volume 60, Issue 2, March 1995, Pages: 300–304, HIROKO SAKAMOTO, YOSHIYUKI KUMAZAWA, SEIICHIRO TOIGUCHI, KATSUYA SEGURO, TAKAHIKO SOEDA and MASAO MOTOKI

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05660.x

  18. You have free access to this content
    Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins Gelation

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: R73–R81, Ali Jafarpour and Elisabeth M. Gorczyca

    Version of Record online : 6 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02521.x

  19. Control of Endogenous Enzyme Activity in Fish Muscle by Inhibitors and Hydrostatic Pressure using RSM

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 350–356, I.N.A. ASHIE, B.K. SIMPSON and H.S. RAMASWAMY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14192.x

  20. Degradation Kinetics of Myosin Heavy Chain of Pacific Whiting Surimi

    Journal of Food Science

    Volume 62, Issue 4, July 1997, Pages: 724–728, JIRAWAT YONGSAWATDIGUL, JAE W. PARK and EDWARD KOLBE

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb15444.x