A comparative study on gelation behaviours of lentil-dairy binary protein gels treated by heat and microbial transglutaminase
Qi Tang, Yrjö H. Roos, Maurice G. O’Sullivan, Song Miao
Topics & Concepts
Tissue transglutaminaseFood scienceChemistryChromatographyBiochemistryEnzymeProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes