Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
Mengyue Zhang, Bo-ya Zhang, Xiaotong Sun, Yian Liu, Zhichao Yu, Xibo Wang, Ning Xu
Topics & Concepts
EmulsionSoy proteinChemistryRheologyTissue transglutaminaseThermal stabilityMaltoseDynamic mechanical analysisChromatographyChemical engineeringMaterials scienceFood sciencePolymerComposite materialOrganic chemistrySucroseEnzymeEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties