Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics-Reference-Cited by-同舟云学术

Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics

Published:2024-03 Issue: Volume:261 Page:129716
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Mengyue,Zhang Bo-ya,Sun Xiaotong,Liu Yi-an,Yu Zhichao,Wang Xibo,Xu Ning

Funder

Program on Industrial Technology System of National Soybean

Publisher

Elsevier BV

Reference52 articles.

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1. High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough;International Journal of Biological Macromolecules;2024-09

2. Dilatational and Shear Interfacial Properties of Pea Protein Isolate Systems with Transglutaminase at the Air–Water Interface;Macromol;2024-04-18