Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour
Gui‐Fang Huang, David Julian McClements, Jianwei Zhao, Zhengyu Jin, Long Chen
Topics & Concepts
Tissue transglutaminaseSoy proteinFood scienceChemistrySoy flourWheat flourAbsorption (acoustics)Plant proteinMaterials scienceBiochemistryEnzymeComposite materialFood composition and propertiesProteins in Food SystemsPhytase and its Applications