Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 220-226

  Guo, Jian ^a   Jin, Yu Cong ^a   Yang, Xiao Quan ^a   Yu, Shu Juan ^a   Yin, Shou Wei ^a   Qi, Jun Ru ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Computed microtomography; Microbial transglutaminase; Porosity; Porous hydrogel; Soy protein

Indexed keywords

BIOSYNTHESIS; GELATION; HEATING TEMPERATURE; PROTEINS; TOMOGRAPHY;

COMPUTED MICROTOMOGRAPHY; CROSS LINKING; MECHANICAL PROPERTIES ANALYSIS; MICROBIAL TRANSGLUTAMINASE; NOVEL METHODS; POROUS HYDROGELS; POROUS STRUCTURES; RAPID METHOD; SOY PROTEIN; SYNTHESISED;

HYDROGELS;

GLYCINE MAX;

EID: 84872409530     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.023     Document Type: Article

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