Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions
Jovana Glušac, Sivan Isaschar-Ovdat, Ayelet Fishman
Topics & Concepts
EmulsionTissue transglutaminaseDispersityChemistryFood scienceEnzymeParticle sizeDigestion (alchemy)ChromatographyIn vitroBiochemistryOrganic chemistryPhysical chemistryProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesChild Nutrition and Feeding Issues