Tunable techno-functional properties of pea protein gel through microbial transglutaminase synergize pea inner fiber with varying particle sizes and volumetric ratio

作者：Yexue Liu, Likun Wei, Jiarui Zhang, Zhikang Cao, Guangcheng Yang, Cuixia Zhou, Yu Li, Wenhang Wang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117374 · 被引用次数：3 · 研究领域：Proteins in Food Systems、Food composition and properties、Polysaccharides Composition and Applications