Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing-Reference-Cited by-同舟云学术

Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing

Published:2020-12 Issue:4 Volume:40 Page:800-809
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MORENO Helena María¹^ORCID,TOVAR Clara Asunción²,DOMÍNGUEZ-TIMÓN Fátima³,CANO-BÁEZ Jorge³,DÍAZ María Teresa⁴,PEDROSA Mercedes Martín⁴,BORDERÍAS Antonio Javier³

Affiliation:

1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición, España; Facultad de Vetrinatia, España

2. Universidad de Vigo, España

3. Instituto de Ciencia y Tecnología de Alimentos y Nutrición, España

4. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, España

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n4/0101-2061-cta-fst19519.pdf

Reference46 articles.

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2. Approved methods of the AACC: method 76-11: approved october 1976,1976

3. Purification and characteristics of a novel transglutaminase derived from microorganisms;Ando H.;Agricultural and Biological Chemistry,1989

4. Official methods of analysis,1998

5. Official methods of analysis,2000

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