Transglutaminase-crosslinked cold-set pea protein isolate gels modified by pH shifting: Properties, structure and formation mechanisms
Ziyun Liu, Xinyi Li, Zikuan Guan, Zengyan Jia, Zhi‐Qiang Zhang, Chen Yang, Jianming Wang
Topics & Concepts
Tissue transglutaminasePea proteinChemistryChemical engineeringEnzymeBiochemistryChromatographyFood scienceEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties