Effects of TGase on the rheological behaviors, structural properties and molecular forces of cowpea protein isolate and cowpea albumin gels

作者：Qiyue Zhao, Xiaopei Hu, Kai Guo, Suhong Li, Tuoping Li · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.139154 · 被引用次数：18 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food Chemistry and Fat Analysis