Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel
Peng Zhang, Zhong-yu Bao, Hui Wang, Zongcai Tu, Xiao‐Mei Sha, Yueming Hu
Topics & Concepts
ChemistrySwellingUltrasonic sensorRiboflavinSoy proteinDynamic mechanical analysisParticle sizeChromatographyThermal stabilityChemical engineeringBiochemistryOrganic chemistryPhysical chemistryAcousticsPhysicsPolymerEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes