Effect of succinylated gelatin on transglutaminase‐catalyzed gel network formation
This research establishes a theoretical foundation for developing functional foods based on gelatin-plant-protein composite systems, particularly for low-temperature gelation applications. © 2025 Society of Chemical Industry.
Authors
- Zhiming Bao (ORCID: https://orcid.org/0000-0002-1574-6679)
- Zhiyong He (ORCID: https://orcid.org/0000-0003-3917-1686)
- Qiuming Chen (ORCID: https://orcid.org/0000-0002-0780-1199)
- Maomao Zeng (ORCID: https://orcid.org/0000-0001-9259-1992)
- Jie Chen (ORCID: https://orcid.org/0000-0003-3882-7284)
- Fang Qin (ORCID: https://orcid.org/0009-0004-7152-1142)
- Zhaojun Wang (ORCID: https://orcid.org/0009-0002-6596-7960)
Institutions
- Jiangnan University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-27
- DOI
- https://doi.org/10.1002/jsfa.70226
- Primary Topic
- Collagen: Extraction and Characterization
- Type
- article
- Field-Weighted Citation Impact
- 0.00