Effects of heat curing and transglutaminase treatments on the physical, mechanical, and water barrier properties of yuba films
Author:
Affiliation:
1. Inner Mongolia Mengniu Dairy (Group) Co., Ltd Inner Mongolia China
2. Department of Human Ecology Graduate School Korea University Seoul Korea
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14970
Reference18 articles.
1. Mechanism of the Chemical Composition Changes of Yuba Prepared by a Laboratory Processing Method
2. Structural and functional properties of soy protein isolate and cod gelatin blend films
3. Heat Curing of Soy Protein Films
4. Chemical Deglycosylation of Hen Ovomucoid: Protective Effect of Carbohydrate Moiety on Tryptic Hydrolysis and Heat Denaturation1
5. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review
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1. Ultrasound-induced yield increase of yuba (protein-lipid film from soybean milk) and changes in structural, physicochemical, and digestive properties during film-peeling process;Journal of Food Composition and Analysis;2024-08
2. Characteristics of soy films as affected by transglutaminase cross‐linking and inclusions of pectin and protein enhancers;Journal of Food Science;2024-06-21
3. A Review of the Mechanism, Properties, and Applications of Hydrogels Prepared by Enzymatic Cross-linking;Journal of Agricultural and Food Chemistry;2023-06-30
4. A soy‐based jerky made from transglutaminase‐treated yuba film;Journal of Food Processing and Preservation;2022-10-02
5. Application of yuba film as frozen dumpling wrappers;LWT;2021-11
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