Research demonstrates the effects of microbial transglutaminase on the gelation of clam surimi, indicating potential improvements.
To exploit high-value-added clam ( Meretrix meretrix ) products, the effects of pretreatment methods and microbial transglutaminase (MTGase) on the gelation process of clam surimi were studied.
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Zhang et al. (2025) studied this question.
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