Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef

Aktaş N., KILIÇ B.

LWT - Food Science and Technology, vol.38, no.8, pp.815-819, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 8
  • Publication Date: 2005
  • Doi Number: 10.1016/j.lwt.2004.10.003
  • Journal Name: LWT - Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.815-819
  • Keywords: ground beef, myofibrillar proteins, polymerization, transglutaminase, DSC, SDS-PAGE, DIFFERENTIAL SCANNING CALORIMETRY, SODIUM CASEINATE, CROSS-LINKING, MYOFIBRILLAR PROTEINS, OAT GLOBULIN, MUSCLE, GELATION, GELS, DENATURATION, CARRAGEENAN
  • Süleyman Demirel University Affiliated: Yes