Transglutaminase cross-linking to enhance elastic properties of soy protein hydrogels with intercalated montmorillonite nanoclay

Title
Transglutaminase cross-linking to enhance elastic properties of soy protein hydrogels with intercalated montmorillonite nanoclay
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 115, Issue 1, Pages 33-40
Publisher
Elsevier BV
Online
2012-10-02
DOI
10.1016/j.jfoodeng.2012.09.016

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