Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

Published 2019 View Full Article

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Title
Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 263, Issue -, Pages 280-287
Publisher
Elsevier BV
Online
2019-07-10
DOI
10.1016/j.jfoodeng.2019.07.008

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