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Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose
Research article (Food Chemistry, 2023) · cited 23× · AI/ML
Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose
Summary
Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose is a scholarly article[1].
Key Facts
Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-transglutaminase-catalyzed-crosslinking-behavior-on-the-quality-characteristics-of-plant-based-burger-patties-
MLA“Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-transglutaminase-catalyzed-crosslinking-behavior-on-the-quality-characteristics-of-plant-based-burger-patties-.
BibTeX@misc{4ortxyz_effect-of-transglutaminase-catalyzed-crosslinking-behavior-on-the-quality-characteristics-of-plant-based-burger-patties-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-transglutaminase-catalyzed-crosslinking-behavior-on-the-quality-characteristics-of-plant-based-burger-patties-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose — https://4ort.xyz/entity/effect-of-transglutaminase-catalyzed-crosslinking-behavior-on-the-quality-characteristics-of-plant-based-burger-patties- (retrieved 2026-05-24)
