Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels;Bora;International Journal of Biological Macromolecules,2023
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3. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by l-lysine and transglutaminase;Cao;Food Chemistry,2021
4. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing;Chen;Journal of Food Engineering,2019
5. Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin;Cheng;Food Hydrocolloids,2024
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