Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels

International Journal of Food Science & Technology ◽

10.1111/ijfs.12066 ◽

2013 ◽

Vol 48 (5) ◽

pp. 1086-1092 ◽

Author(s):

Hong C. Lee ◽

Koo B. Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Binding Agent ◽

Water Binding ◽

Protein Isolates ◽

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Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations

Meat Science ◽

10.1016/j.meatsci.2014.09.035 ◽

2015 ◽

Vol 101 ◽

pp. 112

Author(s):

H.C. Lee ◽

I. Kang ◽

K.B. Chin

Keyword(s):

Vigna Radiata ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Protein Isolates ◽

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Effect of mungbean [Vigna radiata(L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations

International Journal of Food Science & Technology ◽

10.1111/ijfs.12504 ◽

2014 ◽

Vol 49 (9) ◽

pp. 2023-2029 ◽

Author(s):

Hong C. Lee ◽

Iksoon Kang ◽

Koo B. Chin

Keyword(s):

Vigna Radiata ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Protein Isolates ◽

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Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2016.36.5.671 ◽

2016 ◽

Vol 36 (5) ◽

pp. 671-678 ◽

Author(s):

Ho Sik Jang ◽

Hong Chul Lee ◽

Koo Bok Chin

Keyword(s):

Rheological Properties ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Vigna Angularis ◽

Protein Isolates ◽

Preheat Treatment ◽

Protein Gels ◽

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Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase

LWT ◽

10.1016/j.lwt.2013.02.008 ◽

2013 ◽

Vol 53 (1) ◽

pp. 184-190 ◽

Author(s):

Bung-Orn Hemung ◽

Koo Bok Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Sarcoplasmic Proteins ◽

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Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Meat Science ◽

10.1016/j.meatsci.2012.11.002 ◽

2013 ◽

Vol 93 (3) ◽

pp. 469-476 ◽

Author(s):

Jiang Jiang ◽

Youling L. Xiong

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

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Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial transglutaminase

International Journal of Food Science & Technology ◽

10.1111/ijfs.12809 ◽

2015 ◽

Vol 50 (7) ◽

pp. 1583-1588 ◽

Author(s):

Ho S. Jang ◽

Hong C. Lee ◽

Koo B. Chin

Keyword(s):

Rheological Properties ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Vigna Angularis ◽

Protein Gels ◽

Red Bean ◽

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Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase

LWT ◽

10.1016/j.lwt.2016.10.039 ◽

2017 ◽

Vol 76 ◽

pp. 95-100 ◽

Author(s):

Hong Chul Lee ◽

Ho Sik Jang ◽

Iksoon Kang ◽

Koo Bok Chin

Keyword(s):

Protein Isolate ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Protein Gels ◽

Red Bean ◽

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The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels

Meat and Muscle Biology ◽

10.22175/mmb2016.11.0004 ◽

2017 ◽

Vol 1 (1) ◽

pp. 109 ◽

Author(s):

Andrew J. Gravelle ◽

Alejandro G. Marangoni ◽

Shai Barbut

Keyword(s):

Particle Size ◽

Protein Content ◽

Myofibrillar Protein ◽

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Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2015.35.1.50 ◽

2015 ◽

Vol 35 (1) ◽

pp. 50-57 ◽

Author(s):

Bung-Orn Hemung ◽

Koo Bok Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Rheological Characteristics ◽

Sarcoplasmic Proteins ◽

Protein Gel ◽

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Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase

Food and Bioprocess Technology ◽

10.1007/s11947-018-2149-7 ◽

2018 ◽

Vol 11 (10) ◽

pp. 1876-1886 ◽

Author(s):

Luyun Cai ◽

Jianhui Feng ◽

Ailing Cao ◽

Hongyu Tian ◽

Jing Wang ◽

...

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase

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