Effect of heating denaturation degree on gel properties of soy protein induced by transglutaminase

doi:10.13995/j.cnki.11-1802/ts.031543

ZHAO Jiansheng, MA Xiangjie, MENG Shaohua, XU Jiao, LI Xin, ZOU Shenzhong, JIANG Yuqin, YUAN Jingyao, ZENG Maomao, CHEN Jie

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 99-105.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 99-105. DOI: 10.13995/j.cnki.11-1802/ts.031543

Effect of heating denaturation degree on gel properties of soy protein induced by transglutaminase

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(2): 99-105 https://doi.org/10.13995/j.cnki.11-1802/ts.031543

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Received	Revised	Published
2022-03-22	2022-04-06	2023-01-25
Issue Date
2023-02-15

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