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

Hong C. Lee; Koo B. Chin

doi:10.1111/ijfs.12066

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 ◽

Cited By ~ 11

Author(s):

Hong C. Lee ◽

Koo B. Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Binding Agent ◽

Water Binding ◽

Protein Isolates ◽

Protein Gels

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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 ◽

Protein Gels

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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 ◽

Cited By ~ 6

Author(s):

Hong C. Lee ◽

Iksoon Kang ◽

Koo B. Chin

Keyword(s):

Vigna Radiata ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Protein Isolates ◽

Protein Gels

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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 ◽

Cited By ~ 1

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 ◽

Red Bean

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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 ◽

Cited By ~ 20

Author(s):

Bung-Orn Hemung ◽

Koo Bok Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Sarcoplasmic Proteins ◽

Protein Gels

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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 ◽

Cited By ~ 63

Author(s):

Jiang Jiang ◽

Youling L. Xiong

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Protein Gels

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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 ◽

Cited By ~ 7

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 ◽

Bean Protein

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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 ◽

Cited By ~ 12

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 ◽

Bean Protein

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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 ◽

Cited By ~ 1

Author(s):

Andrew J. Gravelle ◽

Alejandro G. Marangoni ◽

Shai Barbut

Keyword(s):

Particle Size ◽

Protein Content ◽

Myofibrillar Protein ◽

Protein Gels

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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 ◽

Cited By ~ 4

Author(s):

Bung-Orn Hemung ◽

Koo Bok Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Rheological Characteristics ◽

Sarcoplasmic Proteins ◽

Protein Gel ◽

Treated Fish

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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 ◽

Cited By ~ 5

Author(s):

Luyun Cai ◽

Jianhui Feng ◽

Ailing Cao ◽

Hongyu Tian ◽

Jing Wang ◽

...

Keyword(s):

Grass Carp ◽

Myofibrillar Protein ◽

Microbial Transglutaminase

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