Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose
Yangyang Li, Shengnan Wang, Xiulin Liu, Lina Yang, He Liu, Yutang He
Topics & Concepts
Soy proteinRheologyChemistryTissue transglutaminaseCovalent bondFood scienceIntermolecular forceThermal stabilityDenaturation (fissile materials)Cross-linkMoleculeChemical engineeringPolymerCrystallographyPolymer chemistryEnzymeMaterials scienceBiochemistryOrganic chemistryNuclear chemistryComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes