The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase
Xiaoyu Yang, Siqi Jiang, Liang Li
Topics & Concepts
ChewinessFood scienceChemistryDigestion (alchemy)Tissue transglutaminaseLactic acidFermentationBacteriaBiochemistryChromatographyEnzymeBiologyGeneticsProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications