Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
Hualu Zhou, Xiaoyan Hu, Xiaoke Xiang, David Julian McClements
Topics & Concepts
Tissue transglutaminasePectinChemistryPolysaccharidePlant proteinSalt (chemistry)Food scienceTexture (cosmology)Whey proteinWhey protein isolateCovalent bondBiochemistryChromatographyEnzymeOrganic chemistryArtificial intelligenceImage (mathematics)Computer scienceProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications