Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels

Published 2020 View Full Article

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Title
Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels
Authors
Keywords
Egg-SPI composite gel, Transglutaminase, Gel properties, Gel microstructure
Journal
FOOD CHEMISTRY
Volume 318, Issue -, Pages 126421
Publisher
Elsevier BV
Online
2020-02-20
DOI
10.1016/j.foodchem.2020.126421

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