Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation
Anqi Zhang, Qiang Cui, Miao Zhou, Xibo Wang, Xin‐Huai Zhao
Topics & Concepts
CreamingEmulsionTissue transglutaminaseSoy proteinChemistryChromatographyFlocculationParticle sizeGlucosamineOil dropletEnzymeFood scienceBiochemistryOrganic chemistryPhysical chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications