Effect of heat-induced soybean protein isolate aggregation on the properties of transglutaminase crosslinked emulsion gel

MENG Shaohua; MA Xiangjie; ZHAO Jiansheng; BU Xiaotong; LI Xin; YUAN Jingyao; YANG Yufei; ZOU Shenzhong; FU Liwei; ZENG Maomao; CHEN Jie

doi:10.13995/j.cnki.11-1802/ts.031992

MENG Shaohua, MA Xiangjie, ZHAO Jiansheng, BU Xiaotong, LI Xin, YUAN Jingyao, YANG Yufei, ZOU Shenzhong, FU Liwei, ZENG Maomao, CHEN Jie

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 139-145.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 139-145. DOI: 10.13995/j.cnki.11-1802/ts.031992

Effect of heat-induced soybean protein isolate aggregation on the properties of transglutaminase crosslinked emulsion gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(3): 139-145 https://doi.org/10.13995/j.cnki.11-1802/ts.031992

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Received	Revised	Published
2022-04-15	2022-05-11	2023-02-15
Issue Date
2023-03-03

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