Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels

Food Research International

Volumn 52, Issue 1, 2013, Pages 409-418

  Yang, Mao ^a   Liu, Fu ^a   Tang, Chuan He ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Emulsion gel; Microstructure; Soy protein isolate; Transglutaminase; Water holding capacity

Indexed keywords

COVALENTLY CROSS-LINKED; EMULSION GEL; ENZYMATIC TREATMENTS; MICROBIAL TRANSGLUTAMINASE (MTGASE); PROPERTIES AND MICROSTRUCTURES; SOY PROTEIN ISOLATES; TRANSGLUTAMINASES; WATER HOLDING CAPACITY;

DROPS; EMULSIFICATION; ENZYMES; GELATION; GELS; MECHANICAL PROPERTIES; MICROSTRUCTURE;

PROTEINS;

GLYCINE MAX;

EID: 84877606433     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.11.012     Document Type: Article

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