Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion-Reference-Cited by-同舟云学术

Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

Published:2019-12 Issue: Volume:263 Page:280-287
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Luo Kaiyun,Liu Shutao,Miao Song^ORCID,Adhikari Benu^ORCID,Wang Xufeng^ORCID,Chen Jie^ORCID

Funder

National Natural Science Foundation of China

National High-Tech Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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2. Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase;Abou-Soliman;J. Food Sci. Technol.,2017

3. Effect of transglutaminase cross linking on the functional properties as a function of NaCl concentration of legumes protein isolate;Ali;Int. J. Biol. Life Sci.,2010

4. The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate;Chen;Food Hydrocolloids,2017

5. Gel properties of SPI modified by enzymatic cross-linking during frozen storage;Chen;Food Hydrocolloids,2016

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