Heat-induced arachin and basil seed gum composite gels improved by NaCl and microbial transglutaminase: Gelling properties and structure
Yang Qin, Ya-Ru Wang, Yanan Du, Han-Qing Chen
Topics & Concepts
Tissue transglutaminaseChemistryComposite numberDynamic mechanical analysisMicrostructureNetwork structureChemical engineeringHeat stabilityFood scienceMaterials sciencePolymerEnzymeComposite materialOrganic chemistryEngineeringComputer scienceMachine learningCrystallographyPolysaccharides Composition and ApplicationsProteins in Food SystemsMicroencapsulation and Drying Processes