蚕豆分离物和微生物转谷氨酰胺酶对猪肉肌纤维蛋白凝胶流变特性以及减盐低脂猪肉模型香肠理化和质构特性的影响

{"title":"蚕豆分离物和微生物转谷氨酰胺酶对猪肉肌纤维蛋白凝胶流变特性以及减盐低脂猪肉模型香肠理化和质构特性的影响","authors":"G. Kim, K. Chin","doi":"10.5851/kosfa.2024.e2","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":4.2000,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of faba bean isolate and microbial transglutaminase on\\n rheological properties of pork myofibrillar protein gel and physicochemical and\\n textural properties of reduced-salt, low-fat pork model sausages\",\"authors\":\"G. Kim, K. Chin\",\"doi\":\"10.5851/kosfa.2024.e2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12459,\"journal\":{\"name\":\"Food Science of Animal Resources\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.2000,\"publicationDate\":\"2024-01-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science of Animal Resources\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.5851/kosfa.2024.e2\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science of Animal Resources","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.5851/kosfa.2024.e2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}