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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 Mehdi1ORCID,Razavi Seyed Mohammad Ali2ORCID,Sohbatzadeh Farshad3ORCID,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

Reference66 articles.

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