Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase
Sihong Wu, Jiujie Xia, Zhengxun Wei, Weijun Sun, Ximing Zhang, Ning Xiang
Topics & Concepts
Soy proteinNanoparticleChemistryChemical engineeringWettingZeta potentialTissue transglutaminaseDithiothreitolParticle sizeFoaming agentMaterials scienceNanotechnologyFood scienceOrganic chemistryEnzymeEngineeringPhysical chemistryPorosityProteins in Food SystemsPickering emulsions and particle stabilization