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| 1 | Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase显示文摘 | PIETRASIK Z JARMOLUK A SHAND P J | 2007 | Science Direct2007，40，： | 1 |
| 2 | Transglutarninase treatment of pea proteins: effect on physicochemical and rheological properties of heat-induced protein gels显示文摘 | SHAND P J YA H PIETRASIK Z | 2008 | Food Chemistry2008，107，2： | 1 |
| 3 | Binding and textural properties of beef gels as affected by protein, K-carrageenan and microbial transglutaminase addition 显示文摘 | Pietrasik Z Li-Chan E C Y | 2002 | Food Research International2002，35，1： | 1 |
| 4 | Effect of fat content and soy protein/carrageenan mix in the quality characteristics of comminuted, scalded sausages 显示文摘 | Pietrasik Z and Duda Z | 2000 | Meat Science2000，56，2： | 1 |
| 5 | Effect of sodium caseinate and K-carrageeaan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition 显示文摘 | Pietrasik Z ]armoluk A | 2003 | Food Research International2003，36，3： | 1 |
| 6 | Binding and textural properties of beef gels processed with κ-carrageenan,egg albumin and microbial transglutaminase显示文摘 | PIETRASIK Z | 2003 | Meat Science2003，63，3： | 1 |
| 7 | Influence of freezing and thawing on thehydration characteristics,quality,and consumer acceptance of wholemuscle beef injected with solutions of salt and phosphate显示文摘 | PIETRASIK Z JANZ J A M | 2009 | MeatScience2009，81，3： | 1 |
| 8 | Effict of blade tenderriation and tumbling time on the processing characteristic and tenderness of injected cooked roast beef显示文摘 | Z Pietrasik P J Shand | | 0，，： | 1 |
| 9 | Binding and textural properties of beef gels processed with k-carrageenan,egg albuminand microbial transglutaminase显示文摘 | Pietrasik Z | 2003 | Meat Science2003，63，3： | 1 |
| 10 | Physicochemical and textural properties of heat- induced pea protein isolate gels 显示文摘 | P J Shand H Ya Z Pietrasik | 2007 | Food Chemistry2007，102，4： | 1 |
| 11 | Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase显示文摘 | Pietrasik Z Jarmoluk A Shand P J | 2007 | Food Science and Fechnology2007，40，91： | 1 |
| 12 | Extraction, isola- tion and analysis of chondroitin sulfate from broiler chicken bio- mass 显示文摘 | NAKANO T PIETRASIK Z OZIMEK L | 2012 | Process Biochem ( Oxford United Kingdom )2012，47，12： | 1 |
| 13 | Response surface methodology study on the effects of salt, microbial transglutaminase and heating temperature on pork batter gel properties显示文摘 | Pietrasik Z Li-Chan E | 2002 | Food research international2002，35，4： | 1 |
| 14 | Effect of content of protein, fat and modified starch on binding textural characteristics, and color of comminuted scalded sausages显示文摘 | PIETRASIK Z | 1999 | Meat Science1999，51，1： | 1 |
| 15 | Effect of sodium caseinate and k-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition 显示文摘 | Pietrasik Z Jarmoluk A | 2003 | Food Research International2003，36，： | 1 |
| 16 | Binding and textural properties of beef gels as affected by protein,k-carrageenan and microbial transglutaminase addition显示文摘 | Pietrasik Z Li-Chan E C Y | 2002 | Food Research International2002，35，1： | 1 |
| 17 | Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages 显示文摘 | Pietrasik Z Duda Z | 2000 | Meat Science2000，56，2： | 1 |
| 18 | Influence of freezing and thawing on the hydration characteristics,quality and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate显示文摘 | PIETRASIK Z JANZ J A M | 2009 | Meat Science2009，81，3： | 1 |
| 19 | Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages显示文摘 | Pietrasik Z | 1999 | Meat Science1999，51，1： | 1 |
| 20 | Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels显示文摘 | SHAND P J YA H PIETRASIK Z | 2008 | Food Chem2008，107，2： | 1 |
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