Impact of transglutaminase on structural and rheological properties of pea protein-cornmeal-wheat gluten blends for meat analogue production
Xiaowei Yu, Ting Li, Minghui Yue, Shanshan Zhang, Yingjuan Zhang, Xin Wang, Y. B. Zhao, Jing Wu, Chenjie Wang, Chengye Ma
Topics & Concepts
Tissue transglutaminaseRheologyGlutenWheat glutenFood sciencePea proteinChemistryWheat flourMaterials scienceBiochemistryEnzymeComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties