Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods

Journal of Functional Foods

Volumn 19, Issue , 2015, Pages 182-193

  Hu, Hao ^a   Zhu, Xinrong ^a   Hu, Tan ^a   Cheung, Imelda W Y ^b   Pan, Siyi ^a   Li Chan, Eunice C Y ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Controlled release; High intensity ultrasound; Riboflavin; Soy protein; Transglutaminase

Indexed keywords

EID: 84946397721     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.09.023     Document Type: Article

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