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Thermo-reversible/thermo-irreversible curdlan enhanced rheological behaviours and gelling properties of meat batters containing transglutaminase before and after thermal treatment

Dongxue Yuan; Cheng Li; Yutong Liu; Chuanai Cao; Baohua Kong; Fangda Sun; Qian Liu; Yangyang Feng
Food Hydrocolloids · Vol. 170 · pp. 111699 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume170
Pages111699
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111699
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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