Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels
Mengqi Zhang, Yanjun Yang, Nuria C. Acevedo
Topics & Concepts
SolubilityTissue transglutaminaseSoy proteinComposite numberRheologyChemistrySodium dodecyl sulfateMicrostructureChromatographyProtein isolateChemical engineeringElectrophoresisMaterials scienceFood scienceComposite materialBiochemistryOrganic chemistryEnzymeEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality