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Synergistic Effects of mTG-Induced Protein Crosslinking and Methyl Cellulose Polymer in Modulating the Quality Parameters of Hybrid Meat Patties.

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Title: Synergistic Effects of mTG-Induced Protein Crosslinking and Methyl Cellulose Polymer in Modulating the Quality Parameters of Hybrid Meat Patties.
Authors: Samad, Abdul1, Muazzam, Ayesha1,2, Alam, A. M. M. Nurul1, Hwang, Young-Hwa2, Joo, Seon-Tea1,2, stjoo@gnu.ac.kr
Source: Applied Sciences (2076-3417); Feb2026, Vol. 16 Issue 3, p1187, 14p
Database: Applied Science & Technology Source
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PubType: Academic Journal
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  Data: Synergistic Effects of mTG-Induced Protein Crosslinking and Methyl Cellulose Polymer in Modulating the Quality Parameters of Hybrid Meat Patties.
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  Data: <searchLink fieldCode="JN" term="%22Applied+Sciences+%282076-3417%29%22">Applied Sciences (2076-3417)</searchLink>; Feb2026, Vol. 16 Issue 3, p1187, 14p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=191608554
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        Value: 10.3390/app16031187
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      – Code: eng
        Text: English
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        PageCount: 14
        StartPage: 1187
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      – TitleFull: Synergistic Effects of mTG-Induced Protein Crosslinking and Methyl Cellulose Polymer in Modulating the Quality Parameters of Hybrid Meat Patties.
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            NameFull: Samad, Abdul
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            NameFull: Muazzam, Ayesha
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            – D: 01
              M: 02
              Text: Feb2026
              Type: published
              Y: 2026
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              Value: 16
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