Transglutaminase

William D. Lubell, Jeffrey W. Keillor. Cinnamoyl Inhibitors of Tissue Transglutaminase. The Journal of Organic Chemistry. 2008-08-01, 73 (15): 5766–5775 [2023-06-13]

蟹肉棒（Crab stick），是一種以魚漿（现代一般用阿拉斯加鳕）、粘合剂（蛋清、澱粉、谷氨醯胺轉胺酶（英语：transglutaminase）等）、螃蟹口味的調味料、紅色食用色素所合成的條狀食材，形状类似蟹（雪蟹、甘氏巨螯蟹）腿中的蟹肉，常用於火鍋或壽司，以及韩式中餐的什錦燴飯之中。1973年，

Reversible and Competitive Cinnamoyl Triazole Inhibitors of Tissue Transglutaminase. Chemical Biology & Drug Design. 2008-09, 72 (3): 189–196 [2022-03-09]

Diagnostic challenges in celiac disease and the role of the tissue transglutaminase-neo-epitope. Clin Rev Allergy Immunol (Review). 2010年4月, 38 (2–3):

（原始内容存档于2020-01-12）.  Yin, X; Chen, Z; Liu, Z; Song, C. Tissue transglutaminase (TG2) activity regulates osteoblast differentiation and mineralization