Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase

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Title
Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase
Authors
Keywords
Transglutaminase, Kidney bean proteins, Preheating, Functional properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 816-822
Publisher
Elsevier BV
Online
2015-09-12
DOI
10.1016/j.lwt.2015.09.019

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