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Keyphrases
Transglutaminase
100%
Meat Protein
100%
Oxidative Enzymes
100%
Protein Cross-linking
100%
Protein System
100%
Tyrosinase
93%
Laccase
81%
Meat
68%
Sodium Chloride
62%
Phosphate
56%
Gel Formation
43%
Reaction Mechanism
25%
Myofibrillar Protein
25%
Myosin
25%
Low Salt
18%
Actin
18%
Weight Loss
12%
Ground chicken Breast
12%
Chicken Breast Meat
12%
Protein Modification
12%
Myofibril
12%
Meat Systems
12%
Troponin
12%
Protein Fragmentation
12%
Cross-linking Efficiency
12%
Agarics
12%
Covalent Crosslinking
12%
Water-holding Properties
12%
Trichoderma Reesei
6%
Fungi
6%
Small Molecules
6%
Enzymatic Modification
6%
Enzyme Dosage
6%
Differential Scanning Calorimetry
6%
Polymerized
6%
Food Sector
6%
Calorimetric Measurements
6%
Amino Acid Residues
6%
Thermal Behavior
6%
Tyrosine
6%
Trichoderma
6%
Acyltransferase
6%
Formation Properties
6%
Peak Temperature
6%
Agaricus Bisporus
6%
NaCl Concentration
6%
G Protein
6%
Wool Fiber
6%
3,4-dihydroxyphenylalanine
6%
Protein Substrate
6%
Myofibrillar
6%
Ground Beef
6%
Water Holdup
6%
Gel Firmness
6%
Thermal Gel
6%
Link Formation
6%
Positive Interactions
6%
Evaporation Loss
6%
Gel-free
6%
Chicken Breast muscle
6%
Chicken Breast Fillet
6%
Amino Acid Availability
6%
Behavior Formation
6%
Meat Content
6%
Commercial Feasibility
6%
INIS
enzymes
100%
proteins
100%
cross-linking
100%
oxidation
100%
meat
100%
tyrosinase
83%
sodium chlorides
61%
gels
55%
homogenates
55%
phosphates
50%
salts
33%
myosin
22%
substrates
22%
breasts
22%
reaction mechanisms
22%
chickens
22%
modifications
16%
actin
16%
water
16%
losses
16%
fragmentation
16%
comparative evaluations
11%
efficiency
11%
weight
11%
increasing
11%
heat
11%
amino acids
11%
assessments
5%
levels
5%
control
5%
fibers
5%
interactions
5%
texture
5%
muscles
5%
concentration
5%
residues
5%
molecules
5%
food
5%
peaks
5%
availability
5%
trichoderma reesei
5%
fungi
5%
connections
5%
calorimetry
5%
wool
5%
suspensions
5%
evaporation
5%
mushrooms
5%
tyrosine
5%
g-proteins
5%
trichoderma
5%
Agricultural and Biological Sciences
Transglutaminase
100%
Tyrosinase
93%
Laccase
81%
Table Salt
31%
Myosin
25%
Myofibrillar Proteins
25%
Actin
18%
Breast Meat
12%
Agaric
12%
Myofibril
12%
Troponin T
12%
Acyltransferase
6%
Trichoderma reesei
6%
Breast Muscle
6%
Dihydroxyphenylalanine
6%
Ground Meat
6%
Agaricus bisporus
6%
G Protein
6%
Hypocrea
6%
Food Science
Protein Glutamine Gamma Glutamyltransferase
100%
Meat Protein
100%
Muscle Protein
25%
Myosin
25%
Low Salt
18%
Actin
18%
Amino Acid
12%
Table Salt
12%
Ground chicken Breast
12%
Chicken Breast Meat
12%
Meat Systems
12%
Troponin
12%
Ground Meat
6%
Tyrosine
6%
Food Sector
6%
Salt Content
6%
Gel Firmness
6%
Chicken Breast muscle
6%
Chicken Breast Fillet
6%