Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception-Reference-Cited by-同舟云学术

Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception

Published:2024-05 Issue: Volume:150 Page:109652
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lin Yufeng^ORCID,Maloney Katherine,Drake MaryAnne,Zheng Haotian^ORCID

Funder

USDA-ARS

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference73 articles.

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