Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

Published 2018 View Full Article

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Title
Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 84, Issue -, Pages 1-8
Publisher
Elsevier BV
Online
2018-05-25
DOI
10.1016/j.foodhyd.2018.05.046

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