Structuring colloidal oat and faba bean protein particles via enzymatic modification

Published 2017 View Full Article

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Title
Structuring colloidal oat and faba bean protein particles via enzymatic modification
Authors
Keywords
Plant proteins, Enzymatic crosslinking, Colloidal stability, Foam, Transglutaminase, Tyrosinase
Journal
FOOD CHEMISTRY
Volume 231, Issue -, Pages 87-95
Publisher
Elsevier BV
Online
2017-03-23
DOI
10.1016/j.foodchem.2017.03.114

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