NDLI: Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation

Content Provider	Scilit
Author	Ramirez-Suarez, J. C. Xiong, Y. L.
Copyright Year	2002
Description	Journal: Journal of food science
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2002.tb08833.x
Ending Page	2891
Page Count	7
Starting Page	2885
e-ISSN	17503841
DOI	10.1111/j.1365-2621.2002.tb08833.x
Journal	Journal of food science
Issue Number	8
Volume Number	67
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2002-10-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Food Science and Technology Myofibrillar Proteins Protein-protein Interaction
Content Type	Text
Resource Type	Article

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Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation