Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Standard

Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase. / Ruiz Carrascal, Jorge; Regenstein, J.

I: Journal of Food Science, Bind 67, Nr. 2, 03.2002, s. 734-739.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Ruiz Carrascal, J & Regenstein, J 2002, 'Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase', Journal of Food Science, bind 67, nr. 2, s. 734-739.

APA

Ruiz Carrascal, J., & Regenstein, J. (2002). Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase. Journal of Food Science, 67(2), 734-739.

Vancouver

Ruiz Carrascal J, Regenstein J. Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase. Journal of Food Science. 2002 mar.;67(2):734-739.

Author

Ruiz Carrascal, Jorge ; Regenstein, J. / Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase. I: Journal of Food Science. 2002 ; Bind 67, Nr. 2. s. 734-739.

Bibtex

@article{91d1537a4ec8440b9af292ff4f36c788,
title = "Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase",
keywords = "transglutaminase, chicken meat, functional properties, meat batters, protein network",
author = "{Ruiz Carrascal}, Jorge and J Regenstein",
year = "2002",
month = mar,
language = "English",
volume = "67",
pages = "734--739",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "2",

}

RIS

TY - JOUR

T1 - Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase

AU - Ruiz Carrascal, Jorge

AU - Regenstein, J

PY - 2002/3

Y1 - 2002/3

KW - transglutaminase

KW - chicken meat

KW - functional properties

KW - meat batters

KW - protein network

M3 - Journal article

VL - 67

SP - 734

EP - 739

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 2

ER -

ID: 129737360