Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by <scp> CaCl <sub>2</sub> </scp> and transglutaminase-Reference-Cited by-同舟云学术

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Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl ₂ and transglutaminase

Published:2022-12-08 Issue: Volume: Page:
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Shokrollahi Yanchemeh Behdad¹,Varidi Mehdi¹^ORCID,Razavi Seyed Mohammad Ali²^ORCID,Sohbatzadeh Farshad³^ORCID,Mohammadifar Mohammad Amin⁴

Affiliation:

1. Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran

2. Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad (FUM) Mashhad Iran

3. Department of Atomic and Molecular Physics, Faculty of Basic Science University of Mazandaran Babolsar Iran

4. Research Group for Food Production Engineering, National Food Institute Technical University of Denmark Kongens Lyngby Denmark

Funder

Ferdowsi University of Mashhad

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3158

Reference66 articles.

1. AOAC. (1990).Association of official analytical chemists(13th ed.). Official Methods of Analysis. Washington D.C.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels;Food Research International;2023-12

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