A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase

LWT

Volumn 71, Issue , 2016, Pages 234-242

  Rui, Xin ^a   Fu, Yuting ^a   Zhang, Qiuqin ^a   Li, Wei ^a   Zare, Fatemeh ^b   Chen, Xiaohong ^a   Jiang, Mei ^a   Dong, Mingsheng ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Bioaccessibility; Coagulant; In vitro gastrointestinal digestion; Soy protein

Indexed keywords

CHLORINE COMPOUNDS; COAGULATION; ESTERS; PEPTIDES;

BIOACCESSIBILITY; COAGULANT; GASTROINTESTINAL DIGESTION; GLUCONO-DELTA-LACTONE; INTESTINAL DIGESTION; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); SOY PROTEIN;

MAGNESIUM COMPOUNDS;

EID: 84962168147     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.032     Document Type: Article

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