Cold plasma-assisted transglutaminase cross-linking: Effects on the structure and film-forming properties of soybean protein fractions

作者：Shufang Kang, Yiming Shao, Jing Chen, Zhengfei Li, Wei Chang, Yayun Hu, Shengkai Li, Hao Jiang, Guangzhong Luan · 发表于：Innovative Food Science & Emerging Technologies · 年份：2025 · DOI：10.1016/j.ifset.2025.103946 · 被引用次数：9 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Food composition and properties