Transglutaminase modified type A gelatin gel: The influence of intra-molecular and inter-molecular cross-linking on structure-properties

已完结 20 由南音发布于 2026/10/20 18:18:40

DOI:10.1016/j.foodchem.2022.133578
作者：Ling Mao ,?Liang Ma ,?Yu Fu ,?Hai Chen ,?Hongjie Dai ,?Hankun Zhu ,?Hongxia Wang ,?Yong Yu ,?Yuhao Zhang
文献类型：期刊论文
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Abstract：In this work, the structure–property differences and mechanisms of gelatin induced by transglutaminase (TGase) covalent cross-linking were investigated. The results showed that higher hardne

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