Improved freeze-thaw stability of o/w emulsions prepared with soybean protein isolate modified by papain and transglutaminase

Published 2019 View Full Article

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Title
Improved freeze-thaw stability of o/w emulsions prepared with soybean protein isolate modified by papain and transglutaminase
Authors
Keywords
Soy protein isolate, Papain, Transglutaminase, Emulsifier, Freeze-thaw stability
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-18
DOI
10.1016/j.lwt.2019.01.013

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