Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel-Reference-Cited by-同舟云学术

Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel

Published:2021-04-27 Issue:6 Volume:86 Page:2410-2420
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gao Hailing¹,Xu Jingjing¹,Tan Mengna¹,Mu Dongdong¹,Li Xingjiang¹^ORCID,Zhao Yanyan¹,Zheng Zhi¹^ORCID

Affiliation:

1. School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15735

Reference46 articles.

1. Effects of transglutaminase on health properties of food products

2. Comparative study of high intensity ultrasound effects on food proteins functionality

3. Examination of the secondary structure of proteins by deconvolved FTIR spectra

4. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

5. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu

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