Gel properties of SPI modified by enzymatic cross-linking during frozen storage

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 445-452

  Chen, Zhenjia ^a,b   Shi, Xiaodi ^a   Xu, Jingting ^a   Du, Yumeng ^a   Yao, Meiyi ^a   Guo, Shuntang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b SHANXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chemical interaction; Gel properties; Gel soluble protein; SPI gels; TGase; Total SH groups

Indexed keywords

EID: 84954349362     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.01.001     Document Type: Article

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