The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate
Outi Nivala, Emilia Nordlund, Kristiina Kruus, Dilek Ercili-Cura
Topics & Concepts
Tissue transglutaminaseChemistryHeat stabilityMicrostructureRheologyDispersion (optics)ChromatographyProtein isolateNuclear chemistryMaterials scienceEnzymeBiochemistryComposite materialOpticsPhysicsCrystallographyProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes