Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins
Farhad Alavi, Zahra Emam‐Djomeh, Maryam Salami, Mehdi Mohammadian
Topics & Concepts
EmulsionEgg whiteTissue transglutaminaseMicrostructureSolubilityChemistryElastic modulusUltimate tensile strengthChemical engineeringMaterials scienceChromatographyComposite materialEnzymeBiochemistryOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality