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피인용 문헌
- Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review vol.30, pp.6, 2010, https://doi.org/10.5851/kosfa.2010.30.6.886
- Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions vol.90, pp.1, 2012, https://doi.org/10.1016/j.meatsci.2011.06.023
- Evaluation of Salt, Microbial Transglutaminase and Calcium Alginate on Protein Solubility and Gel Characteristics of Porcine Myofibrillar Protein vol.30, pp.5, 2010, https://doi.org/10.5851/kosfa.2010.30.5.746
- Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham vol.46, pp.7, 2011, https://doi.org/10.1111/j.1365-2621.2011.02654.x
- Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level vol.54, pp.2, 2017, https://doi.org/10.1007/s13197-016-2463-x
- Controlling Ingredients for Healthier Meat Products: Clean Label vol.4, pp.2, 2020, https://doi.org/10.22175/mmb.9520