Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: A study in different pH environments

作者：Shufang Kang, Yiming Shao, Zhengfei Li, Wei Chang, Jinyi Song, Yayun Hu, Shengkai Li, Guangzhong Luan · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110394 · 被引用次数：29 · 研究领域：Proteins in Food Systems、Food composition and properties、Polysaccharides Composition and Applications