Functional properties of a cross-linked soy protein-gelatin composite towards limited tryptic digestion of two extents
Author:
Affiliation:
1. Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; 150030 Harbin People's Republic of China
2. Department of Food Science; Northeast Agricultural University; 150030 Harbin People's Republic of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6276/fullpdf
Reference51 articles.
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3. Transglutaminases: nature's biological glues;Griffin;Biochem J,2002
4. Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking;Gan;Food Res Int,2008
5. The impact of transglutaminase on soy proteins and tofu texture;Yasir;Food Chem,2007
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