Pinto bean protein ultrasonicated cold-set emulsion gels catalyzed by transglutaminase/glucono-δ-lactone: Development, characterization and in vitro release characteristics-Reference-Cited by-同舟云学术

Pinto bean protein ultrasonicated cold-set emulsion gels catalyzed by transglutaminase/glucono-δ-lactone: Development, characterization and in vitro release characteristics

Published:2023-03 Issue: Volume:81 Page:104239
ISSN:1773-2247
Container-title:Journal of Drug Delivery Science and Technology
language:en
Short-container-title:Journal of Drug Delivery Science and Technology

Author:

Aliabbasi Neda,Emam-Djomeh Zahra^ORCID,Askari Gholamreza,Salami Maryam

Funder

Iran National Science Foundation

Publisher

Elsevier BV

Subject

Pharmaceutical Science

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4. Protein isolate from Stauntonia brachyanthera seed: chemical characterization, functional properties, and emulsifying performance after heat treatment;Yu;Food Chem.,2021

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