Pinto bean protein ultrasonicated cold-set emulsion gels catalyzed by transglutaminase/glucono-δ-lactone: Development, characterization and in vitro release characteristics
Neda Aliabbasi, Zahra Emam‐Djomeh, Gholamreza Askari, Maryam Salami
Topics & Concepts
Tissue transglutaminaseEmulsionSwellingChemistryMicrostructureDispersion (optics)ChromatographyChemical engineeringMaterials scienceEnzymeBiochemistryCrystallographyComposite materialOpticsEngineeringPhysicsProteins in Food SystemsBee Products Chemical AnalysisMicroencapsulation and Drying Processes