Gel properties of SPI modified by enzymatic cross-linking during frozen storage

Published 2016 View Full Article

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Title
Gel properties of SPI modified by enzymatic cross-linking during frozen storage
Authors
Keywords
TGase, SPI gels, Gel properties, Gel soluble protein, Total SH groups, Chemical interaction
Journal
FOOD HYDROCOLLOIDS
Volume 56, Issue -, Pages 445-452
Publisher
Elsevier BV
Online
2016-01-09
DOI
10.1016/j.foodhyd.2016.01.001

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