Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria
Guangliang Xing, C. Valeria L. Giosafatto, Andrea Carpentieri, Rossana Pasquino, Mingsheng Dong, Loredana Mariniello
Topics & Concepts
ChemistryFood scienceLactic acidTissue transglutaminaseBacteriaRheologyGel electrophoresisChromatographyBiochemistryEnzymeBiologyMaterials scienceGeneticsComposite materialProteins in Food SystemsFood Allergy and Anaphylaxis ResearchMicroencapsulation and Drying Processes