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

Alternatives for Efficient and Sustainable Production of Surimi: A Review

(2009) A.M. Martín-Sánchez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage

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Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

(2008) Minyi Han et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking

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Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness

(2008) S. Benjakul et al.   JOURNAL OF FOOD SCIENCE

Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature

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