Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor
Meng-Kun Song, Xiao-Na Guo, Ke‐Xue Zhu
Topics & Concepts
ChemistryFood scienceTissue transglutaminaseSteamed breadMechanism (biology)BiochemistryEnzymePhilosophyEpistemologyFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications