Effect of transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films
Ayesha Sarker, Kristen E. Matak, Jacek Jaczynski
Topics & Concepts
Soy proteinTissue transglutaminasePectinComposite numberFood scienceChemistryMaterials scienceChromatographyComposite materialBiochemistryEnzymeNanocomposite Films for Food PackagingProteins in Food SystemsMicroencapsulation and Drying Processes