Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

作者：Kaiyun Luo, Liu S, Song Miao, Benu Adhikari, Xufeng Wang, Jie Chen · 发表于：Journal of Food Engineering · 年份：2019 · DOI：10.1016/j.jfoodeng.2019.07.008 · 被引用次数：86 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Microencapsulation and Drying Processes