Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.583705
Reference47 articles.
1. Protein–protein crosslinking in food: methods, consequences, applications
2. Recent advances in enzymatic modifications of food proteins for improving their functional properties
3. Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase
4. Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels
5. Dynamic Viscoelastic Behavior of High Pressure Treated Soybean Protein Isolate Dispersions
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