A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase

Author:

Rui Xin,Fu Yuting,Zhang Qiuqin,Li Wei,Zare Fatemeh,Chen Xiaohong,Jiang Mei,Dong Mingsheng

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Fundamental Research Funds for the Central Universities

Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)

Jiangsu Provincial Double-Creative Doctorate Plan

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Natural state changes of cows' and buffaloes' milk proteins induced by microbial transglutaminase;Abd-Rabo;Journal of American Science,2010

2. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages;Aro;Food Chemistry,2010

3. Solubility, emulsifying, and foaming properties of rice bran protein concentrates;Bera;Journal of Food Science,1989

4. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties;Cai;Food Research International,1997

5. Structural aspects of legume proteins and nutraceutical properties;Carbonaro;Food Research International,2014

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