Effects of microbial transglutaminase for gelation of soy protein isolate during cold storage

Food Science and Technology Research

Volumn 9, Issue 2, 2003, Pages 165-169

  Soeda, Takahiko ^a  

^a Foundation for Dietary Culture   (Japan)

Author keywords

Cold storage; Gel formation; Microbial transglutaminase; Soy protein; Sulfhydryl groups; ( glutamyl)lysine bonds

Indexed keywords

COLD STORAGE; ELASTICITY; GELATION; MICROBIOLOGY; VISCOELASTICITY;

SOY PROTEINS;

PROTEINS;

EID: 0041877641     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.165     Document Type: Article

References (22)

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