Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase-Reference-Cited by-同舟云学术

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Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase

Published:2021-12-11 Issue:2 Volume:57 Page:974-982
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhan Fuchao¹²,Tang Xiaomin¹,Sobhy Remah¹³,Li Bin¹²,Chen Yijie¹²^ORCID

Affiliation:

1. College of Food Science & Technology Huazhong Agricultural University Wuhan China

2. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan China

3. Department of Biochemistry Faculty of Agriculture Benha University Moshtohor Egypt

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15446

Reference47 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

2. Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity

3. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins

4. Spontaneous Formation of Flavor Oil Emulsions by Using Sucrose Esters and Emulsion Stability Study

5. Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

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3. Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception;Food Hydrocolloids;2024-05

4. Pea protein [Pisum sativum] as stabilizer for oil/water emulsions;Advances in Colloid and Interface Science;2024-04

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