Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels
Farhad Alavi, Zahra Emam‐Djomeh, Lingyun Chen
Topics & Concepts
Egg whiteChemistryChemical engineeringSolubilityElastic modulusViscoelasticityDynamic mechanical analysisProtein aggregationDissolutionTissue transglutaminasePolymerMaterials scienceComposite materialOrganic chemistryBiochemistryEnzymeEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications