Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase-Reference-Cited by-同舟云学术

Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

Published:2022-01-14 Issue:3 Volume:10 Page:772-783
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Huang Zhanrui¹^ORCID,Sun Jing¹,Zhao Liangzhong¹,He Wanying¹,Liu Teyuan²³,Liu Binbin²³

Affiliation:

1. College of Food and Chemical Engineering Shaoyang University Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang China

2. Jinzai Food Group Co., Ltd. Yueyang China

3. Pingjiang Jinzai Food Co., Ltd Yueyang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2706

Reference51 articles.

1. The molecular basis for the chemical denaturation of proteins by urea

2. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength

3. Effect of reverse micelle on physicochemical properties of soybean 7S globulins

4. Aggregation, gelation and phase separation of heat denatured globular proteins

5. Effect of SDS on whey protein polymers. Molecular investigation via dilute solution viscometry and dynamic light scattering

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