Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase-Reference-Cited by-同舟云学术

Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase

Published:2022-01 Issue: Volume:153 Page:112443
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cui Qiang,Liu Jingnan,Wang Guorong,Zhang Anqi,Wang Xibo^ORCID,Zhao Xin-huai

Publisher

Elsevier BV

Subject

Food Science

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4. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system;Benjakul;Food Chemistry,2005

5. Relation between texture and mastication;Bourne;Journal of Texture Studies,2004

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