Development of soy‐based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin

Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts

(2008) R. Caillard et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil

(2008) Chee-Yuen Gan et al.   Innovative Food Science & Emerging Technologies

Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone

(2008) Yen-Chang Tseng et al.   JOURNAL OF FOOD ENGINEERING

Effect of Microbial Transglutaminase on Spaghetti Quality

(2008) M. Aalami et al.   JOURNAL OF FOOD SCIENCE

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

(2008) Y.S. SAVITHA et al.   JOURNAL OF TEXTURE STUDIES

Physical properties of yoghurt manufactured with milk whey and transglutaminase

(2008) C. Gauche et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Malaysian palm oil: Surviving the food versus fuel dispute for a sustainable future

(2008) Man Kee Lam et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS